Exiguous Pumpkin Pies with Graham Cracker Crusts Recipe
- 1 can (15 ounces) 100% pure pumpkin
- 6 ounces cream cheese, at room temperature
- 4 tablespoons (1/2 stick) unsalted butter, melted, plus 1 tablespoon at room temperature
- 1/4 cup sugar
- 1 sizable egg, plus 2 sizable egg yolks, frivolously beaten
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon floor cinnamon
- 1/2 teaspoon extreme salt
- 1/2 cup graham cracker crumbs
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Set the pumpkin in a mixing bowl and mash it up with a fork. Add the cream cheese, melted butter, sugar, egg and egg yolks, vanilla, cinnamon, and salt and mix with a hand mixer until effectively integrated.
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Set the softened butter and graham cracker crumbs in a bowl and mix them along with a fork. Press the crumb mixture into the bottoms of ten foil ramekins. Set the tins on the refrigerator and kick again them for 10 minutes.
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Preheat oven to 350° F.
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Divide the pumpkin filling amongst the tins. Position the tins in a roasting pan and pour warm water into the roasting pan until it comes midway up the perimeters of the tins. Bake until the miniature pies are dwelling (a toothpick inserted into the heart of a pie will come out elegant), 20 to 25 minutes.
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Accumulate away the roasting pan from the oven. Fastidiously retract the tins from the pan with tongs or pot holder and let frigid, then refrigerate the pies until dwelling, about 2 hours or up to in a single day. Encourage the pies frigid.
Special instruments
Ten 4-ounce aluminum foil ramekins or foil cups
This Recipe Appears to be like In
- A Diabetic-Honorable Thanksgiving Menu from Chef Tom Valenti
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