One of the homes on the kitchen tour last weekend served a version of these in mini shot classes, about half the size of what I have here. (they were created by Amy Tobin, a local chef in Cincinnati.) I knew right away I would recreate my own version this week. My family LOVED them and couldn't quite believe they were getting pumpkin pie before Thanksgiving, like it was their luckiest day ever! :) And for my non-crust loving children (how can they possibly be related to me?) this is the ideal way to serve and eat pumpkin pie.
^^ Are these not the cutest? Little pecan acorns! Probably my favorite detail and super fast and easy to make. I melted semi sweet chocolate chips in the microwave until just melted, then spread a little in between two pecan halves to stick them together. Then I dipped the tops in more melted chocolate and chopped pecans to create the little acorn hat. I let them set up at room temperature, which they did pretty quickly.^^
^^I used pre-made pie crusts, the kind that you unroll, to create the leaves. I prefer Trader Joe's brand simply because it doesn't contain BHT, a petroleum based preservative that Andrew is sensitive to. The mini leaf cutter is an old Pampered Chef item. I brushed the "leaves" with an egg wash (one egg + 1 TBS water) and topped with turbinado sugar, then baked at 350 for about 12-15 minutes.^^
Crustless Pumpkin Pie Recipe
(Adapted from this Molasses Spice Pumpkin Pie)
**you can use any favorite pumpkin pie recipe you like, just skip the crust and grease the pie dish instead before pouring in the filling**
1 cup sugar
1 1/2 teaspoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 15-ounce can pure pumpkin
2 large eggs
1/2 cup heavy whipping cream
1/2 cup whole milk
1 1/2 tablespoons mild-flavored (light) molasses
Mix first 6 ingredients in large bowl to blend. Add pumpkin, eggs, cream, milk, and molasses; whisk filling to blend.
Preheat oven to 350°F. Pour filling into greased pie dish. Bake pie until set in center and slightly puffed around edges, about 1 hour 5 minutes. Pie will still giggle a little when you remove it from the oven, it will finish setting up as it cools. Let pie cool at room temperature for at least 2 hours, then place in fridge. Pumpkin pie is best made a day in advance.
To assemble - cut a bite size, or slightly larger if using ramekins like I did, piece of pie. Top with fresh bourbon whipped cream (1 cup cold, heavy whipping cream, 1/2 tsp vanilla, 2 TBS powdered sugar, 1 TBS bourbon (optional), add a couple pie crust leaves and a pecan acorn and you are set! If not eating right away, they should be kept on the fridge.
(Note: For children I did not add bourbon to the whipped cream ;))