Monday, October 24, 2011

Mini Pumpkin Pies with Streusel

The other day I was trying to think about how I would describe my style if someone who didn't know me asked.  You see the thing is, it's different everyday, based on my mood, where I am going and what I am doing.  Sometimes my southern side comes out and I seek comfort in pastels and patchwork.  Whereas on other days, I find refuge in a slightly more hipster look with skinny jeans and a tank top.  Then there are the work days where I dawn a pair of high heels and want to look super professional, this generally involves wearing black.  Am I crazy?  Do you do this to?  Sometimes I just like a little change.  Some how my Monday night TV lineup totally matches this; I go from being in New York City (Gossip Girl) to in Deep South Alabama (Hart of Dixie).

Okay on to the pies.  This is actually the second time I have used this recipe and both times I was making these for the same person's birthday.  Happy Birthday Erik!  So, the filling turns out not too sweet and is slightly fluffy from the egg whites.  The streusel topping takes these mini pumpkin pies up a notch.  Also, these travel well, as both times they have been made, they have been taken on an airplane, once to Dallas and this time to Chicago.  Thanks Shanan for carrying these!  I am definitely going to make these again for Thanksgiving this year!  I think I am going to just make a bunch of mini getting so excited for Thanksgiving!  Any who, try these, they are delicious!

Pumpkin and sweetened condensed milk with spices.

Streusel and pie crusts awaiting filling.

Egg whites all folded in...

Into the oven we go, then 30 minutes later...

Mini Pumpkin Pies with Streusel: (recipe from cupcake project) 
1 package store bought pie crust from refrigerator section (2 in one box)
1 can pumpkin puree (15 ounces)
1 can sweetened condensed milk (14 ounces)
2 egg yolks
1 heaping teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 egg whites

Streusel Topping:
2 tablespoons flour
1/4 cup light brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter, chilled and cut in to small pieces.

1.  In a large mixing bowl, whisk together pumpkin, sweetened condensed milk, egg yolks, cinnamon, ginger, nutmeg and salt.  Set aside.

2.  In a small mixing bowl, using an electric mixer, whisk egg whites until stiff peaks form but are not dry.  Gently fold egg whites into pumpkin mixture, just until combined.

3.  Preheat oven to 425 degrees F.  While oven is preheating prep pie crust.

4.  On a large cutting board, roll out one pie crust.  Using a 3 inch round cookie cutter or glass, cut circles into the pie crust. Gently push pie crusts into muffin tin.  Fill pie crusts with pumpkin filling until almost full.

5.  Lower the temperature to 375 degrees F and bake for 15 minutes.  While pies are in the oven mix together streusel.

6.  In a small mixing bowl, whisk together flour, brown sugar and cinnamon.  Using a fork or knife, cut the butter into the flour-sugar mixture, until the mixture is crumbly.

7.  After 15 minutes, remove the pies from the oven, top with streusel and bake for another 15 minutes or until pies are set (don't jiggle).  Let cool in muffin pan for 5 minutes,  then remove from pan and let finish cooling on cooling rack.

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