La Madeleine Pumpkin Pie Recipes

PUMPKIN MADELEINES

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, beat together the eggs and sugar on medium-high speed until they are smooth, pale yellow, and creamy - about 8 minutes.
• Using a rubber spatula, gently fold in the flour, pumpkin puree, pumpkin pie spice, and baking powder.
• Next, add the melted and cooled butter (it should still be liquid, but not warm to the touch). Fold the butter into the batter gently.
• Transfer the batter to chill for 30 minutes.
• Towards the end of the chilling step, preheat the oven to 350 degrees F. Grease a madeleine pan with melted butter and non-stick cooking spray.
• Scoop 1 tablespoon of batter into each mold, making sure to fill each one about 3/4 of the way full.
• Bake in a preheated oven until the madeleines are light brown and a toothpick inserted into the center comes out clean - about 10-12 minutes.
• Transfer the madeleines to a wire rack to cool.
• Enjoy immediately or store in an airtight container at room temperature for up to 2 days.

LA MADELEINE PUMPKIN PIE

Steps:

• Preheat oven to 375°F.
• Combine all dry ingredients in a bowl.
• In another bowl, combine pumpkin and corn syrup.
• Mix into dry ingredients.
• Add cream and eggs; mix until well combined.
• Pour the mixture in an unbaked, 10-inch pie shell.
• Bake 45 minutes.
• Cool and serve with fresh whipped cream.