Runt Pumpkin Pies with Graham Cracker Crusts Recipe
- 1 can (15 oz.) 100% pure pumpkin
- 6 oz. cream cheese, at room temperature
- 4 tablespoons (1/2 stick) unsalted butter, melted, plus 1 tablespoon at room temperature
- 1/4 cup sugar
- 1 suitable egg, plus 2 suitable egg yolks, flippantly beaten
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon indecent salt
- 1/2 cup graham cracker crumbs
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Attach 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 except properly incorporated.
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Attach the softened butter and graham cracker crumbs in a bowl and mix them alongside side a fork. Press the crumb combination into the bottoms of ten foil ramekins. Attach the tins on the fridge and sit down 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. Space the tins in a roasting pan and pour warmth water into the roasting pan except it comes halfway up the edges of the tins. Bake except the tiny pies are put (a toothpick inserted into the center of a pie will come out trim), 20 to 25 minutes.
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Net away the roasting pan from the oven. Carefully capture away the tins from the pan with tongs or pot holder and let wintry, then refrigerate the pies except put, about 2 hours or as much as in a single day. Back the pies wintry.
Special equipment
Ten 4-ounce aluminum foil ramekins or foil cups
This Recipe Appears to be like In
- A Diabetic-Expedient Thanksgiving Menu from Chef Tom Valenti
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