Halloween is over and it's the first of November. Holiday season is officially upon us! It's time to start preparing the house for holiday guests and prepping for your big Thanksgiving meal. Over the next couple weeks leading up to Thanksgiving, I'm going to be sharing some of my favorite sides to accompany your turkey. I wanted to start today with a throw back post of my favorite holiday treat, pumpkin pie. I made these last year and they were a huge hit. Instead of making one big pie, I love making individual size portions in cupcake tins. Each guest then has the option to top as they please with whipped cream, caramel, or both! Here's the recipe...
:: Ingredients ::
1 (15 ounce) can Pumpkin Puree
11 Ounces Soymilk
2 Large Eggs
1 Large Egg White
1 Teaspoon Cornstarch
3/4 Cups White Sugar
1/2 Teaspoon Salt
2 1/2 Teaspoons Cinnamon
3/4 Teaspoon Ginger
3/4 Teaspoon Clove
1 Teaspoon Allspice
3/4 Teaspoon Ginger
2 Unbaked 9 inch Pie Crust
:: Directions ::
1. Combine the first 4 ingredients in a large bowl. Mix until well combined.
2. Mix dry ingredients together in a separate bowl then add to wet ingredients. Blend until smooth.
3. Using a round cookie cutter, cut pie crust into rounds. Spray cupcake tin with non stick spray and place 1 pie round in a tin. Fill with filling.
4. Bake at 425 degrees for 15 minutes
5. Turn heat down to 350 degrees and bake 40-50 minutes or until an inserted knife comes out clean.
6. Cool and serve
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