Monday, October 18, 2010

pumpkin pie pots

via inchmark

Make your favorite pumpkin pie recipe (like this one from Everyday Food - below). Double the recipe which should give you enough filling for roughly 20 little mason jars. Fill the jars, stopping about 3/4" from the top. Bake at the usual temperature, but start watching them carefully after about 25 minutes since they won't take as long to bake as a pie. Pull them out when the center seems set (about 35 minutes depending on oven variance). Let cool for an hour or so, then throw them in the fridge while you make the whipped cream.

Pumpkin Cream Pie DOUBLED RECIPE, via Everday Food Serves 20
  • 1 Basic Pie Crust, rolled and fitted into a 9-inch pie plate
  • 2 can (15 ounces each) pure pumpkin puree
  • 4 large eggs
  • 1 1/2 cup packed light-brown sugar
  • 2 teaspoon ground cinnamon, plus more for serving
  • 2 teaspoon pumpkin-pie spice
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon salt
  • 2 cups heavy cream
  • 2 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
  • 3 cups heavy cream
  • 1/2 cup granulated sugar

The whipped cream recipe includes a bit of unflavored gelatin, which you dissolve in some water and then fold in. The gelatin helps it keep its shape so it doesn't fall the way ordinary cream would when left out for a bit. Spoon some cream into each of your jars, filling all the way up to the top, and screw on your lid. Return your jars to the fridge until you are ready to serve. These can be made up to a day ahead.

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