Individual Pumpkin Pie Pots

21
Andy Anderson !

By
@ThePretentiousChef

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6
Prep:
10 Min
Cook:
50 Min
Method:
Bake

Ingredients

  • PLAN/PURCHASE

  • 10 oz
    pumpkin puree (freshly made, if at all possible)
  • 1/2 c
    fresh clover honey
  • 2 large
    farm fresh eggs
  • 1 c
    half & half
  • 1 tsp
    vanilla extract
  • 1/4 tsp
    salt, kosher variety
  • 1/2 tsp
    freshly ground nutmeg
  • 3/4 tsp
    ground cinnamon
  • 1/4 tsp
    ground ginger
  • ·
    homemade pastry top, or store bought

How to Make Individual Pumpkin Pie Pots

Step-by-Step

  1. PREP/PREPARE
  2. Mise en place: Gather your ingredients.
  3. Place a rack in the middle position, and preheat the oven to 350 (180c).
  4. Brush some butter into the oven-proof dishes.
  5. Chef’s Note: The ramekins that I’m using are 3.5 inches (9cm) in diameter by 2 inches (5cm) tall.
  6. Add all of the ingredients (except the pastry top) into a large bow.
  7. Whisk until just combined.
  8. Chef's Tip: Whisk to combine, but not to introduce a lot of air... it doesn't need to be foamy... just combined.
  9. Chef's Note: The filling can be made a day ahead, if kept covered in the refrigerator.
  10. If at all possible, purchase whole nutmegs, and grind your own on a microplane. The difference between freshly ground, and bottled is amazing.
  11. OPTIONAL PASTRY CRUST
  12. Cut the dough into a rough shape.
  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.
  14. Cut into strips that go about halfway down the ovenproof dish, and then lap over the sides.
  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.
  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.
  17. Place in the oven and bake until cooked through, about 50 to 60 minutes.
  18. PLATE/PRESENT
  19. Allow the pumpkin pots to cool for ten minutes, before serving. Enjoy
  20. Keep the faith, and keep cooking.

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