Tuesday, October 19, 2010

Miniature Pumpkin Pies with Streusel Topping and Vanilla Buttercream

I made these for the bridal shower. They were a hit, the little pockets of creamy pumpkin topped with crunchy brown-sugary goodness. I really liked them, especially since they could be made ahead of time. All I had to do the morning of the shower was pop them in the preheated oven.

Thinking about the holidays: A batch of these, frozen, would make a great gift for someone who likes to entertain. She could stash them in her freezer and have on hand for last-minute guests.

For the miniature pies:

refrigerated pie pastry, homemade or purchased; I don't judge
1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 egg yolks
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 egg whites

Preheat oven to 375 degrees.

Roll the pastry dough to about 1/4-inch thickness. Using a round cookie cutter, cut 2.5- or 3-inch circles and press into miniature muffin tins. (I can't remember if I greased them or not. Maybe I sprayed them with Pam.)

In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in the cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture.

Fill each pastry-lined muffin cup about 1/2 to 2/3 with the pumpkin mixture.

To bake and freeze for later:
Cover with freezer-grade aluminum foil and freeze. To bake, remove from freezer and bake without thawing as directed below.

To bake and enjoy now:
Bake for about 8 minutes, remove from oven, and top with the streusel mixture:

Streusel topping:
2 tablespoons all-purpose flour
1/4 cup packed dark brown sugar
1 teaspoon ground cinnamon
2 tablespoon butter, chilled
1 cup chopped, roasted pecans

Combine the flour, brown sugar, and cinnamon. Cut in the butter until the mixture is crumbly. Add the roasted pecans and toss the mixture. Top the little pies with a bit of the streusel mixture.

Bake for another 5 to 8 minutes, or until the pastry begins to turn golden. Remove from oven and cool on wire racks.

Vanilla buttercream:
1 stick butter, softened
4 cups or so of confectioner's sugar
1 teaspoon vanilla

Cream the butter and add the confectioner's sugar a cup at a time. Add the vanilla and milk, one tablespoon at a time, until it's a good, thick consistency. Pipe or dollop onto cooled pumpkin pies.

This icing was a bit sweet. The next time I make these I'll make a cream cheese frosting. Or leave off the frosting altogether; the miniature pumpkin pies are really good on their own.

Yields about 4-5 dozen miniature pumpkin pies

No comments: