I can’t let pumpkin season pass by without attempting to make a mini-pumpkin pie. I love pumpkin pie, but usually we just get a small pie (about 6 inches in diameter) and it lasts us about 2 days. Pumpkin pie will definitely be a great candidate for a mini.
Plus, since its National Pie Week this week, I thought it would be appropriate to blog about pie.
A mini pie, of course.
Of course, I never made a pie before. I just ate ‘em. And a lot of them.
Wait, does pizza count?
My first challenge is the filling. I have never made pumpkin pie before, so I really am not sure what is in it. I researched recipes, including single serve ones. I found that lot of them are fairly similar in ingredients and proportion, so the recipes were relatively easy to combine. In my first attempt, I think I used too much filling for my 3 inch ramekin (oh, what a dilemma). I adjusted, and my second attempt had a better proportion.
The next challenge is the crust. There was no single-serve recipe for crust, so finding an adequate crust is the challenge. I first considered using an Oreo crust, but I don’t think that chocolate and pumpkin is a good combination. I also tried a vanilla wafer and butter crust, but that hardened in the baking process.
I finally settled on a cinnamon graham cracker crust. I did not add that much to it, just a little butter for moisture and a tiny tiny pinch of salt. I think this is the best option for this pie; it just turned out a bit crumbly. I was hoping that it would somewhat hold.
Here’s what I have. I think it’s great. It's not too sweet (since I try not too put too much sugar, even agave nectar). I am also a bit conservative on the salt. This was just right for me.
It may still use some improvement, especially around the crust. I would love to hear what you think.
Mad Gourmet’s Mini Pumpkin Pie
- 2 Tbsp of pumpkin puree
- 1/2 tsp of flour
- 1.5 Tbsp of milk (4 ½ tsp)
- 1 1/2 tsp (1/2 T) of sugar/maple syrup/agave
- Generous pinch (about 1/16 tsp) of pumpkin spice
- Generous pinch (about 1/16 tsp) of cinnamon
- Tiny pinch of nutmeg
- Tiny pinch of salt
- whipped cream (optional, but why not?)
- Cinnamon graham crackers, crumbled
- 1 1/2 tsp of butter
- Pinch of salt
- In your ramekin, combine all pie ingredients well.
- Microwave for 30 seconds on medium high. Stir.
- Bake at 325 degrees for 20-25 minutes until sides firm up.
- Put in mini pie in the refrigerator to firm up for at least an hour (Think of this as contemplation time).
- Serve with whipped cream.