Mad About Minis: Mini Pumpkin Pie

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

Ingredients

Filling

• 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?)

Crust

• Cinnamon graham crackers, crumbled
• 1 1/2 tsp of butter
• Pinch of salt

Instructions 

1. In your ramekin, combine all pie ingredients well.
2. Microwave for 30 seconds on medium high. Stir.
3. Bake at 325 degrees for 20-25 minutes until sides firm up.
4. Put in mini pie in the refrigerator to firm up for at least an hour (Think of this as contemplation time).
5. Serve with whipped cream.

October Oatmeal and Oatbran Pumpkin Muffins

I can’t let October to pass by without making something with pumpkin. I am still obsessed with oats and need muffins (even though, I baked that gigantic batch last week). One problem: I have not worked with canned pumpkin before.

I found a great recipe at AllRecipes.com. It had the perfect name: October Oatmeal Pumpkin Muffins. However, since I do have a huge batch of banana muffins, I decided to half the recipe.

Also since I am now also obsessing on oat bran, I decided to substitute some of the oats with oat bran. It just gives a hint of fiber! I also remembered the Chia Seeds this time for that touch of Omega-3.

I know this may look like a lot of ingredients, but I usually have most of these in my pantry. And I listed subs in case you don't have oat bran, whole wheat flour, etc. It will simplify the recipe. Also, especially this time of year, I usually have maple syrup handy - something I got accustomed to while vacationing in Pennsylvania.

October Oats and Oatbran Pumpkin Muffin 
Adapted from October Oatmeal Pumpkin Muffin from AllRecipes.com

Made about 10 muffins in a regular muffin tin

Ingredients: 

• No-stick cooking spray
• 1/4 cup + 2 TBSP whole-wheat flour
• 1/4 cup rolled oats
• 1/4 cup brown sugar
• 2 TBSP all-purpose flour (or just use whole-wheat flour)
• 2 TBSP of oat bran (or just add more oats)
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Generous pinch of salt
• 1/2 cup and 2 tablespoons pumpkin puree (I used Trader Joe’s Organic Pumpkin)
• 1/4 cup almond milk
• 1 egg, beaten
• 2 TBSP maple syrup (or just use more brown sugar)
• 1/4 cup (or more) of walnuts (optional)
• 2 TBSP of butter, melted (optional – should just be 1 T (maybe its why its so moist)
• 1 1/2 teaspoon of chia seeds (optional)

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Spray muffin cups with cooking spray.
2. Soak oats in the almond milk.
3. Whisk oat bran, all-purpose flour, whole wheat flour, sugar, salt, pumpkin pie spice, baking powder, baking soda, cinnamon, and nutmeg together in a large bowl until thoroughly combined.
4. Stir oats mixture (from step 2), pumpkin puree, milk, egg, and maple syrup into the dry ingredients until batter is smooth;
5. Fold in walnuts and chia seeds in the batter.
6. Scoop batter into prepared muffin cups, filling them to the top.
7. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes; set aside to cool 5 to 10 minutes before serving.

Verdict

Pumpkin muffin and friends

This is very good and very pumpkin-y. It’s very moist too, but maybe it’s because I put too much butter. I usually have peanut butter with my muffins, but these are so tasty that one does not really need it. I do know someone who would eat it with PB.

Next time, I think I’ll try it with white chocolate chips. That would be a great decadent twist... or a potluck treat for our Halloween party.