I made miniature pumpkin pies this week. I don't know what's gotten into me this year. Every pie I've made, I've also made miniature. It didn't just start with the mini peach pies, either. I made miniature versions of my cherry pie before that. Two weeks ago I made miniature apple pies, for my daughter's pre-school class. They were studying apples and I volunteered to bring in the pies for Friday's apple pie tasting. Then this week, they were studying pumpkins. Her teachers seemed pleased when I asked if they'd like me to bring the pies for the pumpkin pie tasting.
When I made the school pies, I ended up making two batches of pie filling. One with fresh roasted pumpkin and one with canned pumpkin. For one thing, I was curious to see how different the end result would be. Canned pumpkin is much darker and thicker than fresh. It almost has a pudding consistency. I was also curious how different the taste would be.
|small bowl, left: fresh pumpkin - large bowl, right: canned|
For the mini pies, I used my old stand by, Pillsbury ready to use pie crust. But because this idea was an afterthought for me, I didn't have enough of those to make the mini pies and a standard pie. I decided I would face my fear of flour and butter and make my own. In another post, I am going to post the recipe and tutorial I used that made it not so scary this time. But for posterity, I took a photo, because I never make my own dough. I guess I felt I needed proof that I did it!
The pies came out pretty much identical. I wish I'd taken a picture of the mini pies. In the rush for pre-school drop off, I totally forgot. But the color and consistency were pretty much identical. I did do one other thing differently, though. In the fresh pumpkin, I used condensed milk. And in the canned pumpkin, I used heavy cream. Again, because of a lack of forethought on this project, I didn't have enough condensed milk to make two pies. Since the canned pumpkin was thicker, I used the thinner milk in it.
The three year old set enjoyed the mini pumpkin pies. And my family enjoyed our pie with a dollop of maple whipped cream on top.
Pumpkin Pie with Maple Whipped Cream
2 cups (or 1 can) pumpkin puree
2 large eggs
1 cup heavy cream (or condensed milk)
1/4 cup honey
2 tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 recipe pie crust
1 cup heavy cream
1 tablespoon maple syrup
In a large bowl combine the pumpkin, eggs, cream, honey, spices and brown sugar until well blended. Pour into prepared pie crust. Bake for 50-60 minutes. The pie may still wiggle a bit in the center when it comes out of the oven, but as it comes to room temperature will set. Allow to come to room temperature.
In a large bowl, whip the heavy cream and maple syrup until stiff peaks form.