Saturday, November 17, 2012

pumpkin goodness

a mini pie
if you don't have a pumpkin pie recipe for thanksgiving yet and want something a little different this year- go for this (i may sing a different tune when i try out a paula chiffon pumpkin recipe, but that's not important right now).

wasn't really feeling in the thanksgiving mood (which is a clear sign of something very wrong!) but after my run this morning i was feeling so much better (now i know, those 5 am runs are completely necessary). but anyway, since i had today off from work and was feeling rejuvenated, baking was in order! this is a recipe merging a much healthier recipe with a not as healthy one, and together it's yummy goodness, totally ready for t-day!
the crust inspiration comes from this fitness blog which i think i actually found from some daily newsletter i get in my inbox. 
regular sized muffin cup
the filling comes from my friday-at-work-and-only-30-minutes-left to do perusal. from foodnetwork.

i had some leftover filling (i made less "crust") and so popped the rest in the microwave for 3 minutes and had instant pumpkin pie filling (my favorite part). not sure what to call this- but i'm going with oat & date pecan maple pumpkin mini pie with maple whipped cream. whoo, that's too long. any suggestions?

Oat, date & Pecan crust Maple Pumpkin Mini Pie w/ Maple Whipped Cream

Makes 12 mini, and 8 muffin cup sized pies

1 1/2 cups instant oats
8 large dates, pitted (make sure you take out the seeds, or you'll have my problem and wonder why your food processor sounds like it's dying and then have to dig and search for each partially broken seed)
pinch of salt
~ 1/4 c pecans
1/4 c water
1 c pumpkin puree
1 T all purpose flour
1 T sugar in the raw
1/8 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 c heavy cream
1/4 c maple syrup, grade B
1 egg, beaten

Maple whipped cream
1 cup heavy whipping cream
1/4 c grade B maple syrup (or to taste)
dash of cinnamon

Top with a toasted pecan

Line muffin pans with paper wrappers. Process the oats, dates salt and pecans. Slowly add in the water until the mixture begins to combine (but not wet sticky!). Form into balls and press into the muffin tins.

For the pumpkin filling, combine all the ingredients except the egg. Taste, add more maple syrup or spices as desired, and then add in the egg. Spoon into the muffin tins and bake at 400 for 15 min (for the little ones) and about 25 min for the larger ones. Place a pan filled with some water in the oven (this way the pies won't crack on top and stay nice and moist).

For the whipped cream, beat the whipping cream on high speed until the mixture thickens. Add the maple syrup and continue to beat until the cream holds firm peaks. Dollop on top of the pies and sprinkle with cinnamon. Top with toasted pecan. 

happy baking!

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