Best Pumpkin Pie Cups Recipes

PUMPKIN PIE CUPS

Steps:

• In a microwave, melt chocolate chips and shortening; stir until smooth. Using a narrow pastry brush, brush the inside of 2-in. foil muffin liners with a thin layer of melted chocolate, leaving a 1/8 inch rim unpainted at the top. Refrigerate for 15 minutes or until firm. Repeat layers 3 times., Meanwhile, in a food processor, puree the pie. Add the cream cheese, sugar and brown sugar and pulse until light and fluffy. , Spoon or pipe pumpkin mixture into chocolate shells. Chill until serving.

PUMPKIN PIE IN SQUASH CUPS

Steps:

• Preheat the oven to 425 degrees F.
• Place the sugar, salt, cinnamon, allspice, ginger and cloves in a bowl of a stand mixer fitted with a paddle and mix until combined. Add the eggs and continue mixing. Add the pumpkin and mix until combined. Gradually add the cream and evaporated milk.
• Use a sharp paring knife to cut out the top of the acorn squash (you could also use mini-pumpkins). Use a melon baller to spoon out the contents of the squash. Remove some of the meat from the side of the squash so the sides are about 1/2-inch thick.
• Fill each squash with the pumpkin mixture. Place the squash in a baking dish and add about 1-inch of water to the bottom of the pan. A water bath will protect the eggs from scrambling. Place in the oven for 15 minutes. Reduce the oven temperature to 350 degrees F and bake for another 40 to 50 minutes. Cool on a wire rack for about 2 hours.
• Place the egg whites in a medium-size mixing bowl and whip with an electric mixer on medium speed until foamy. Increase the mixer speed to medium-high and gradually add the granulated sugar. Whip to stiff glossy peaks. Use a rubber spatula to fold in the powdered sugar. Place the meringue in a piping bag fitted with a star tip. Top each squash opening with the meringue. Place the meringue-topped squash under the broiler until lightly browned (you could also use a mini-torch to lightly brown the meringue). Serve and enjoy!

PUMPKIN PIE CUPS

Steps:

• instructions for pie filling: Preheat oven to 350 degrees. in a large bowl, beat eggs using an electric mixer until blended. Add pumpkin and next 11 ingredients. Mix until blended. Stir in evaporated milk. Pour mixture into (8) six ounce ungreased, oven-safe custard cups. Place cups into a glass casserole dish. Surround the cups with one inch of hot water (a.k.a, a water bath). Bake at 350 degrees for 30 minutes or until set. Remove cups and place on a baking rack to cool. Once cooled, cover and chill for at least 6 hours or overnight. instructions for pastry cut outs: Follow directions on carton by letting one of the pie crusts stand at room temperature for 15 minutes. Unroll crust + cut out shapes to your liking (such as leaves, acorns, squirrels, turkeys, hearts). Then, make an egg wash by whisking water with egg. Lightly brush pastry cut outs with egg wash. Bake for about 7 minutes until golden brown (check at 5 minutes to avoid over browning). Place on a baking rack to completely cool. instructions for assembly: Once pumpkin pie cups have been refrigerated for 6 or more hours, top filling with a dollop of whipped cream + sprinkle with dragees, if desired. Then place cooled pastry cut outs on a side plate or insert one into the filling next to the whipped cream. Serve cold or at room temperature. Enjoy!