Pumpkin Pie Cups Recipes

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PUMPKIN PIE CUPS



Pumpkin Pie Cups image

Around our house, we get tired of the same thing several days after Thanksgiving is over. Wanting to try something different, my mom and I created these cute, bitesize desserts. -Amy Lee, Bonne Terre, Missouri

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 16 servings.

Number Of Ingredients 6

1 package (12 ounces) dark chocolate chips
4 teaspoons shortening or coconut oil
2 packages (8 ounces each ) cream cheese, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 prepared 9-in. pumpkin pie

Steps:

  • In a microwave, melt chocolate chips and shortening; stir until smooth. Using a narrow pastry brush, brush the inside of 2-in. foil muffin liners with a thin layer of melted chocolate, leaving a 1/8 inch rim unpainted at the top. Refrigerate for 15 minutes or until firm. Repeat layers 3 times., Meanwhile, in a food processor, puree the pie. Add the cream cheese, sugar and brown sugar and pulse until light and fluffy. , Spoon or pipe pumpkin mixture into chocolate shells. Chill until serving.

Nutrition Facts : Calories 390 calories, Fat 24g fat (15g saturated fat), Cholesterol 70mg cholesterol, Sodium 267mg sodium, Carbohydrate 42g carbohydrate (31g sugars, Fiber 2g fiber), Protein 6g protein.

PUMPKIN CUPS



Pumpkin Cups image

This recipe comes from Libby's "The great pumpkin cookbook". It taste just like Libby's pumpkin pie without the crust. I make it even lower in fat by using skim evaporated milk. I have tried using egg substitutes, but the custard doesn't set as firmly as with the whole eggs. If you like Libby's pumpkin pie, you will surely like these individual little servings. Remember fresh quality spices make all the difference.

Provided by Naturalbohemian

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

2 eggs, slightly beaten
1 (16 ounce) can pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (12 -13 ounce) can evaporated milk or 1 1/2 cups half-and-half

Steps:

  • Preheat the oven to 350 degrees.
  • Mix all the ingredients in the order given; pour into eight 6oz. greased custard cups (I thoroughly spray with non stick spray, it's easier).
  • Set the custard cups in a shallow pan; fill the shallow pan with hot water (about half way up the custard cups).
  • Bake 45 to 50 minutes, or until knife inserted in center of the pumpkin custard comes out clean.
  • Chill; top with whipped cream and slivered crytallized ginger, if desired.
  • (Though not as decadent as whipped cream and crytallized ginger, I sprinkle the custards with toasted wheatgerm while still hot, then I let them cool. Very tasty, very healthy, though probably not too convincing to some).

Nutrition Facts : Calories 164, Fat 4.5, SaturatedFat 2.4, Cholesterol 65.2, Sodium 208.8, Carbohydrate 27.1, Fiber 0.5, Sugar 19.6, Protein 5.1

PUMPKIN PIE IN SQUASH CUPS



Pumpkin Pie in Squash Cups image

Provided by Food Network

Categories     dessert

Time 1h12m

Yield 6 individual pumpkin pies

Number Of Ingredients 14

1 1/2 cups plus 1 teaspoon sugar
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon allspice
1 teaspoon fresh grated ginger
1/2 teaspoon ground cloves
4 eggs, slightly beaten
30 ounces pumpkin puree
1/4 cup cream
20 ounces evaporated milk
6 acorn squash (or mini pumpkins)
6 egg whites (200 grams)
1 cup plus 2 teaspoons granulated sugar (200 grams)
2 cups minus 1 tablespoon powdered sugar (200 grams)

Steps:

  • Preheat the oven to 425 degrees F.
  • Place the sugar, salt, cinnamon, allspice, ginger and cloves in a bowl of a stand mixer fitted with a paddle and mix until combined. Add the eggs and continue mixing. Add the pumpkin and mix until combined. Gradually add the cream and evaporated milk.
  • Use a sharp paring knife to cut out the top of the acorn squash (you could also use mini-pumpkins). Use a melon baller to spoon out the contents of the squash. Remove some of the meat from the side of the squash so the sides are about 1/2-inch thick.
  • Fill each squash with the pumpkin mixture. Place the squash in a baking dish and add about 1-inch of water to the bottom of the pan. A water bath will protect the eggs from scrambling. Place in the oven for 15 minutes. Reduce the oven temperature to 350 degrees F and bake for another 40 to 50 minutes. Cool on a wire rack for about 2 hours.
  • Place the egg whites in a medium-size mixing bowl and whip with an electric mixer on medium speed until foamy. Increase the mixer speed to medium-high and gradually add the granulated sugar. Whip to stiff glossy peaks. Use a rubber spatula to fold in the powdered sugar. Place the meringue in a piping bag fitted with a star tip. Top each squash opening with the meringue. Place the meringue-topped squash under the broiler until lightly browned (you could also use a mini-torch to lightly brown the meringue). Serve and enjoy!

DIANNE'S PUMPKIN COOKIE CUPS



Dianne's Pumpkin Cookie Cups image

These sugar cookie cups filled with a sweet and creamy pumpkin filling will be the cutest addition to your Halloween or Thanksgiving dessert table! Sprinkle with additional cinnamon or chopped nuts for decoration if desired.

Provided by Dianne

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h40m

Yield 32

Number Of Ingredients 16

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
½ cup unsalted butter, softened
1 cup white sugar
1 egg
2 tablespoons milk
1 (3 ounce) package cream cheese, softened
1 cup confectioners' sugar, divided
⅓ cup pumpkin puree
2 ¾ cups confectioners' sugar
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 pinch ground cloves

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 32 miniature muffin cups.
  • Sift flour, baking powder, salt, and 1/4 teaspoon nutmeg in a bowl. In a separate large mixing bowl, cream unsalted butter with sugar with an electric mixer until smooth and workable; beat in egg and milk. Set the mixer to low speed and and gradually beat in flour mixture, beating just until the dough comes together.
  • Pinch off dough by tablespoon, roll into a ball, and place balls into the prepared mini muffin cups.
  • Bake in the preheated oven until edges start to turn golden brown, 8 to 10 minutes. Remove from oven and let stand for 1 minute. Use the back of a rounded teaspoon measure to press a small depression into the top of each cookie. Let the cookies cool for 5 minutes in pan before removing to finish cooling on a rack. It helps to give the cookies a little twist as you lift them out.
  • Beat cream cheese with 1 cup confectioners' sugar in a bowl with an electric mixer until smooth. Slowly beat in pumpkin puree until thoroughly combined. Beat in remaining 2 3/4 cups confectioners' sugar, a little at a time. Stir in cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves. Spoon or pipe the pumpkin mixture into each cookie cup.

Nutrition Facts : Calories 148.9 calories, Carbohydrate 27.4 g, Cholesterol 16.4 mg, Fat 4.1 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 2.5 g, Sodium 76.6 mg, Sugar 20.8 g

INDIVIDUAL PUMPKIN PIES



Individual Pumpkin Pies image

These mini pumpkin pies are baked in individual baking cups with a vanilla wafer 'crust' for an easy and festive holiday dessert.

Provided by Karo Corn Syrup

Categories     Trusted Brands: Recipes and Tips     ARGO®, KARO®, FLEISCHMANN'S®

Time 1h35m

Yield 18

Number Of Ingredients 9

½ cup sugar
½ teaspoon salt
2 teaspoons Spice Islands® Pumpkin Pie Spice
2 eggs
½ cup Karo® Lite Syrup
1 (15 ounce) can pumpkin
1 (12 fluid ounce) can evaporated milk
18 baking cups, size 2 1/2
18 vanilla wafers

Steps:

  • Mix sugar, salt and spice in a bowl. Add eggs and beat slightly. Stir in corn syrup, pumpkin and evaporated milk; blend well.
  • Portion baking cups in muffin pans and place 1 vanilla wafer in each. Fill each two-thirds full of pumpkin mixture.
  • Bake at 300 degrees F for 25 minutes, or until knife inserted in center comes out clean. Cool in pans for 5 minutes; remove.
  • Cool a minimum of 1 hour before serving. Garnish as desired.

Nutrition Facts : Calories 112 calories, Carbohydrate 18.6 g, Cholesterol 24.3 mg, Fat 3.3 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 187 mg, Sugar 10 g

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