I had a little bit extra pumpkin pie filling, so I made crustless pumpkin pie cups, they are perfect for those who need a gluten-free alternative but still want some dessert! I baked each ramekin with about ½ cup filling for 18 to 20 minutes until it set, yielding about two to three servings.
Who will you share a slice of classic pumpkin pie with? Will you be making it for Thanksgiving or Christmas celebration? If you want to try some fun twists on using pumpkin, my lightened up pumpkin coffee cakeis a healthier breakfast treat, or how about some easy no-bake pumpkin cheesecake cups for your hungry guests!
What is the difference between a mealy and flaky pie crust?
When making a mealy dough you break up small pieces of fat (butter or shortening) into the flour until a cornmeal-like texture forms. The mealy dough works well for tarts or cream-filled pies that require a sturdy crust to hold the filling. A flaky dough is made by breaking larger pea-sized pieces of fat into the flour. Typically the larger the fat pieces, the flakier the crust. As the crust bakes, moisture is released from the fat and dough creating steam that separates the layers. Flaky dough is typically desired for double-crust apple and pumpkin pies.
Classic Pumpkin Pie
Classic pumpkin pie recipe with cinnamon, nutmeg, ginger, cloves and black pepper infused in the creamy custard. This festive holiday treat is baked in a delicious flaky crust!
