A delectable cross between a pumpkin pie and a cupcake.
Recipe courtesy Stef of Cupcakeproject.com.
Here’s the link to the buttercream frosting recipe.
- FOR THE CRUST:
- 18 tablespoons ice water
- 2 cups flour
- 2 teaspoons sugar
- 1 tablespoon salt
- 2 sticks (1 cup) cold unsalted butter, cut into small pieces
- FOR THE PIE FILLING:
- 1 (15 ounce) can pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 2 egg yolks
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- # 1/2 teaspoon ground nutmeg
- 2 egg whites
- FOR THE STEUSEL TOPPING:
- 2 tablespoons all-purpose flour
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespooons butter, chilled
- 1 cup chopped pecans
- 1 FOR THE CRUST: Stir together 1 cup of flour, sugar, and salt. With hand-held pastry blender, cut 1/2 of the butter into the four until butter is dime-sized. Add the rest of the butter the same way. Lightly stir in the remaining flour.
- 2 Add water one tablespoon at a time until the dough just sticks together. Wrap in plastic wrap and stick in the fridge until you are ready to use it.
- 3 FOR THE PUMPKIN PIE FILLING: In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture.
- 4 FOR THE STREUSEL TOPPING: In a small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. This made almost twice as much as topping as I needed. Unless you want a ton of topping, you might consider cutting this in half.
- 5 CREATING THE MINI PIES: Preheat the oven to 425°F. You will not be baking at this temperature. However, you want to make your oven nice and hot.
- 6 Line 2 cupcake tins with cupcake liners. I made about 30 cup-pies with this recipe. I baked the 24 and then the extra six. If you have 3 tins at the ready you can do it all at once. Also, I expect the number you will get to vary depending on the intricacies of dough thickness and pumpkin pie filling height.
- 7 Remove half of the dough from the fridge and roll it out on a lightly floured surface to about 1/4 inch thick. Use a 3 1/2 inch diameter circle cookie cutter to cut the dough into circles. If you don't have a cookie cutter that width, see if you have a glass you can use or you can experiment with different widths.
- 8 Press the center of your circle into the bottom of a cupcake liner and work the rest into the bottom of the liner and up the sides. It should come about 3/4 of the way up the side. I experimented with different heights and found this to be the most pleasing to me, but higher or lower won't destroy anything. Repeat the same procedure with the other half of the dough.
- 9 Pour the pumpkin pie filling into the pie dough cups. Each cup should be slightly more than halfway full.
- 10 Lower the oven temp to 375°F. Bake for 15 minutes. Remove from the oven and sprinkle the streusel topping over each cup-pie. Bake for another 15 minutes or until the pie is set (doesn't wiggle around when you touch it.)
- 11 Top each cup-pie with a small swirl of vanilla bean buttercream frosting.* (See Additional Info.)