Mini Deep Dish Pumpkin Pies
Mini Deep Dish Pumpkin Pies is a lacto ovo vegetarian side dish. For $1.47 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains about 13g of protein, 47g of fat, and a total of 750 calories. This recipe serves 3. It is brought to you by Chocolate Moosey. If you have ground cinnamon, granulated sugar, cream cheese, and a few other ingredients on hand, you can make it. 2004 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 67%, this dish is solid. Similar recipes are Mini Deep Dish Lemon Meringue Pies, Snickers Deep Dish Cookie Pies, and Mini Deep Dish Pizzas.
Servings: 3
Ingredients:
1 cup all purpose flour
1 cup canned pumpkin puree
3 ounces cream cheese, softened
1 egg
3/4 cup evaporated milk
6 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch of salt
1/2 cup (1 stick) unsalted butter, softened
Equipment:
springform pan
aluminum foil
plastic wrap
mixing bowl
whisk
oven
toothpicks
Cooking instruction summary:
Wrap the outside of three 4-inch springform pans with aluminum foil to help prevent leaks.In a large bowl, beat together the butter and cream cheese until light and fluffy, about 2-3 minutes. Gradually beat in the flour, sugar, and salt. Divide and shape the dough into three flat disks, wrap in plastic wrap, and chill at least 15 minutes.Working with one disk at a time, roll the dough into a circle little bit bigger than one springform pan. Press the dough into the bottom and up the sides of the pan (if the dough breaks, patch into pieces). Repeat with the remaining disks. Refrigerate all three pans until ready to fill.Preheat the oven to 425F.In medium bowl, whisk together the sugar, cinnamon, nutmeg, ginger, cloves, and salt.In a large mixing bowl, beat together the egg and pumpkin. Beat in the sugar mixture then add the milk. Pour the filling among the three pans and bake 10 minutes. Turn the heat down to 350F and bake an additional 40-50 minutes or until the filling is set and toothpick comes out clean. Cool for at least two hours then refrigerate or serve immediately. Top with whipped cream before serving.
Step by step:
1. Wrap the outside of three 4-inch springform pans with aluminum foil to help prevent leaks.In a large bowl, beat together the butter and cream cheese until light and fluffy, about 2-3 minutes. Gradually beat in the flour, sugar, and salt. Divide and shape the dough into three flat disks, wrap in plastic wrap, and chill at least 15 minutes.Working with one disk at a time, roll the dough into a circle little bit bigger than one springform pan. Press the dough into the bottom and up the sides of the pan (if the dough breaks, patch into pieces). Repeat with the remaining disks. Refrigerate all three pans until ready to fill.Preheat the oven to 425F.In medium bowl, whisk together the sugar, cinnamon, nutmeg, ginger, cloves, and salt.In a large mixing bowl, beat together the egg and pumpkin. Beat in the sugar mixture then add the milk.
2. Pour the filling among the three pans and bake 10 minutes. Turn the heat down to 350F and bake an additional 40-50 minutes or until the filling is set and toothpick comes out clean. Cool for at least two hours then refrigerate or serve immediately. Top with whipped cream before serving.
Nutrition Information:
covered percent of daily need
