52
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ESCARPMENTMAGAZINE
.
CA
AUTUMN
|
EARLY WINTER
2016
ESCARPMENT
®
epicure
Pumpkin
Pie
Pudding
Mini pumpkin pie puddings are a fun spin on pumpkin piewithout the crust.
Garnish themwith traditional whipped cream, and some salted pepitas
to add contrast and crunch.
RECIPE&PHOTOS | CORYNNFOWLER
what you need
...
-
¾
Cup sugar
- 2 Tsp cinnamon
- 1 Tsp salt
- 1 Tsp ginger
-
½
Tsp cloves
- 2 Eggs
- 15oz. Can pumpkin pie filling
- 12oz. Can evaporated milk
- Whipped cream
- Pumpkin seeds (pepitas)
what to do
...
1. Beat the eggs until foamy, then add the can
of pumpkin pie filling and evaporated milk.
2. Mix the sugar, cinnamon, salt, ginger, and cloves
together. Stir them slowly into the pumpkin, mixing well.
3. Pour into several ramekins, or a ceramic pie dish,
filling themwith about 1
½
inches of batter.
4. Bake at 350 for about 50 minutes, or until a knife
inserted into the center comes out clean.
5. For the garnish, make one cup of unsweetened
whipped cream. Toast the pumpkin seeds lightly in a
cast iron pan with some salt until they begin to puff up
and turn brown.
6. Serve when cool with a dollop of whipped cream and
a sprinkle of toasted pumpkin seeds.
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ESCARPMENT
®
epicure
