Did you ever mix up all the ingredients for a pumpkin pie and find yourself with a cup or so too much? It won't fit into the pie tin but you really don't feel like making more crust...I will admit I have tossed it out (felt "waste" guilty for hours!) I tried saving it in the fridge for later use and it always ended up pushed back, forgotten and tossed (more guilt!)
Today, after I placed my pie in the oven I looked at the leftover batter and was determined to be creative! I buttered the insides of two small ramekins, added crushed chocolate cookie crumbs and pushed them down inside. To the batter I added two tablespoons of maple syrup and mixed well. I poured the batter in the ramekins and baked them right along side the pie! When they came out of the oven I added a sprinkle of sugar on top!
I asked my son and my husband to eat them! They disappeared in short order! The food, not the boys! It was delicious!
The texture of the crust was a shortcake-ish result. The batter had perfect pumpkin pie texture! I named them Maple -Pumpkin Brulee (even though I did not burn the sugar on top). I think next time I will make a large amount of these individual delights instead of the pie! Add Vanilla ice cream or whipped cream on top! Yum!
Here is my pie recipe in case you might wish to try it! Happy Nibbling!
- 2 eggs, beaten
- one can evaporated milk
- 1/4 tsp Salt
- 2 tsp Pumpkin pie spice (contains cinnamon, ginger, allspice, nutmeg and cloves)
- 3/4 cup of sugar
- 2 cups fresh pumpkin, pureed (or one can Pumpkin pie filling)
- Preheat oven to 450.
- Prepare pie crust (or use store bought) Graham cracker, shortbread, or dough are all fine.
- In a large bowl, add pumpkin, eggs, mix well. Add sugar, salt and spices, mix well. Blend in the milk until thoroughly mixed.
- Add to pie tin.
- Bake at 450 for ten minutes then lower oven to 350. Bake for about 45 minutes or until a knife pushed into the center comes out clean!
Have fun with the extra batter! this recipe makes enough for one 9" pie and two ramekins of extra!!!