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mini pumpkin pie recipe american pumpkin pie

Mini pumpkin pies

door Linda Terrizzi

Although I really love pumpkin, it's never happened before… I'm talking about baking a traditional American 'pumpkin pie', of course. When such an orange monster arrives at our house, it usually goes into soup, or is used to make pancakes or pie.

But now that Halloween is just around the corner, I decided to give it a shot. Or well, MINI pumpkin pies then. Because I still found such a big one a bit scary.



And be honest: what could be more fun than offering your guests their own little cake when they visit?

I made the pumpkin pies -of course- without using a can of ready-made filling, as you find in many American recipes. (Because hey, where can you find that in the Netherlands at all?)

So we'll start the recipe by cooking and mashing a pumpkin, then move on to seasoning the filling. This is then poured into the cake bottoms and then the cakes can go into the oven!

This recipe makes 10 mini tarts, or 1 large 'pumpkin pie'.



INGREDIENTS:

For the bottoms

  • 125 gr sugar
  • 250 gr flour
  • 125 gr butter
  • 1 egg
  • 1 packet of vanilla-flavored sugar
  • pinch of salt
  • 1 tablespoon milk

For the filling

  • 500 gr pumpkin
  • 100 ml of whole milk
  • 3 eggs
  • 100 g brown sugar
  • 1 packet of vanilla-flavored sugar
  • 1 tbsp cornflour
  • 2 tsp cinnamon
  • 1/2 tsp ginger powder
  • 1/4 tsp ground cloves
  • 1/2 tsp ground nutmeg
mini pumpkin pie recipe american pumpkin pie

PREPARATION MINI PUMPKIN PIE'S

Peel the pumpkin and cut it into pieces. Now bring a pan of water to a boil and cook the pumpkin pieces in this for 10 minutes. Then drain the water.

Mash the pumpkin (for example with a potato masher) and mix the puree with the milk, eggs, sugar, vanilla sugar, cornflour and spices. Then set the filling aside.



Tip: Instead of mixing spices yourself, you can also use 3 tsp gingerbread spices!

Now continue making the pie crusts. To do this, squeeze the cold butter through the flour with your fingertips until you get coarse crumbs. Then mix in the sugar, vanilla sugar and a pinch of salt.

Add the egg and try to knead the mixture. When it is still too dry to make a smooth dough ball, add the tablespoon of milk.

mini pumpkin pie recipe american pumpkin pie

Let the dough rest in the fridge for 30 minutes before rolling it out into a sheet of about 5mm thick. (Do dust your work surface with flour first, to prevent sticking!) Meanwhile, grease your cake tins with butter or baking spray.

Cut circles out of the dough and line 10 small cake pans or one large cake pan. Press the dough well so that it is equally thick everywhere. Then pour the filling into the molds, almost to the edge.

Preheat the oven to 180 degrees. Bake the tarts for about 35-40 minutes and golden brown. Do you bake one big pumpkin pie? Then it takes about an hour to bake.

After baking, let the cakes cool completely on a wire rack. Serve them with a whiff of whipped cream. Enjoy your meal!




Also try

Do you love baking? Then try this one traditional peanut cookies (lèter di peanut)!

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