individual pumpkin pie pots

Name: Individual Pumpkin Pie Pots
Prep time: 10 min
Cook time: 50 min
Yield: 6
Cuisine: American
Ingredients: ## PLAN/PURCHASE; 10 ounce(s) pumpkin puree (freshly made, if at all possible); 1/2 cup(s) fresh clover honey; 2 large farm fresh eggs; 1 cup(s) half & half; 1 teaspoon(s) vanilla extract; 1/4 teaspoon(s) salt, kosher variety; 1/2 teaspoon(s) freshly ground nutmeg; 3/4 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) ground ginger; - homemade pastry top, or store bought

32 Pinches 21 Photos

Andy Anderson !

Wichita, KS

Updated on Oct 28, 2015

So, you love a good pumpkin pie; however, you’re not a big fan of that soggy crust. I hate it when that happens. With this recipe you get all that wonderful pumpkin pie filling, and a nice top crust. Or, you can skip the crust altogether and just dig into that yummy filling. This is an easy peasy recipe that produces great taste and wonderful presentation. So, you ready… Let’s get into the kitchen.

Rate

prep time 10 Min

cook time 50 Min

method Bake

yield 6 serving(s)

Ingredients

PLAN/PURCHASE
10 ounces pumpkin puree (freshly made, if at all possible)
1/2 cup fresh clover honey
2 large farm fresh eggs
1 cup half & half
1 teaspoon vanilla extract
1/4 teaspoon salt, kosher variety
1/2 teaspoon freshly ground nutmeg
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
- homemade pastry top, or store bought

How To Make individual pumpkin pie pots

Step 1

PREP/PREPARE

Step 2

Mise en place: Gather your ingredients.
Step 3

Place a rack in the middle position, and preheat the oven to 350 (180c).
Step 4

Brush some butter into the oven-proof dishes.
Step 5

Chef’s Note: The ramekins that I’m using are 3.5 inches (9cm) in diameter by 2 inches (5cm) tall.
Step 6

Add all of the ingredients (except the pastry top) into a large bow.
Step 7

Whisk until just combined.
Step 8

Chef's Tip: Whisk to combine, but not to introduce a lot of air... it doesn't need to be foamy... just combined.
Step 9

Chef's Note: The filling can be made a day ahead, if kept covered in the refrigerator.
Step 10

If at all possible, purchase whole nutmegs, and grind your own on a microplane. The difference between freshly ground, and bottled is amazing.
Step 11

OPTIONAL PASTRY CRUST
Step 12

Cut the dough into a rough shape.
Step 13

Chef’s Note: You can buy a store-bought pastry crust, but I prefer to make a batch of Pâte Brisée. All good chefs should keep a batch of this versatile dough on hand in the freezer… especially during the holiday season.
Step 14

Cut into strips that go about halfway down the ovenproof dish, and then lap over the sides.
Step 15

Chef’s Tip: If you cut the dough round to fit the dish, it will look nice and elegant on your dinner table. If you cut the dough like we’re doing, and drape it over the sides of the dish, it will have a more rustic appearance. I’m currently in a rustic phase.
Step 16

Pour the filling into the dishes to about 1/2 inch (1.25cm) from the top, and then brush the exposed pastry with melted butter.
Step 17

Place in the oven and bake until cooked through, about 50 to 60 minutes.
Step 18

PLATE/PRESENT
Step 19

Allow the pumpkin pots to cool for ten minutes, before serving. Enjoy
Step 20

Keep the faith, and keep cooking.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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