PUMPKIN PIE CUPS

PUMPKIN PIE CUPS image

Yield 8 ramekins

Number Of Ingredients 23

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pie filling
4 large eggs
1 15-ounce can of pumpkin
1/2 cup dark brown sugar
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon mace
1/2 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon nutmeg, freshly grated if possible
1 teaspoon vanilla
1/4 cup dark rum
1 12-ounce can of evaporated milk
pie crust cut outs
1 carton of refrigerated pie crusts, such as Pillsbury
egg wash
1 tablespoon water
1 large egg
optional toppings
Whipped cream
French dragees for holiday sparkle

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!