Friday, November 21, 2008

Pumpkin Pie in a Cup!



I created this recipe based on a video I saw on foodnetwork.com where they scooped leftover pumpkin pie into a glass and layered it with vanilla ice cream. My wheels started turning and out popped this recipe! It requires a little work preparing each layer, but it's so worth it in the end! Another option would be to use the leftover pumpkin pie idea mentioned above. That would save you quite a bit of work. Man, you will absolutely love this dessert!

For the pumpkin pie layer:
1 15 oz can pumpkin
2 eggs, beaten
3/4 c. brown sugar
1/2 tsp salt
1/2 tsp ginger
1/2 tsp nutmeg
2 tsp cinnamon
1 can evaporated milk

For the crust layer:
1 unbaked store-bought pie crust
cinnamon and sugar
2 tablespoons whipping cream

For the pecans:
1 cup pecans
1/2 c. brown sugar
2 tbsp heavy cream

Vanilla ice cream
Cinnamon

Preheat the oven to 375 degrees. Combine the ingredients for the pumpkin pie layer (through the evaporated milk). Pour into a square baking dish coated with cooking spray. Bake for about 30 minutes, until the filling sets and is completely cooked.

While the filling is baking, unroll one pie crust and cut out 6 small leaves/person using a small cookie cutter. This recipe serves about 6 people, so you'll want to cut out at least 36 leaves. Brush each leaf with heavy cream and sprinkle with cinnamon and sugar. (another option would be to brush the entire crust with cream, sprinkle with cinnamon and sugar and bake on a cookie sheet. Then, crumble into pieces after its cooked.)Bake leaves/crust until light brown (approx. 10-15 minutes at 375 degrees, but keep an eye on it).

For the nuts, combine the pecans, 2 tbsp cream and brown sugar. Pour onto a baking sheet lined with foil and sprayed with cooking spray. Bake alongside the filling for about 10-15 minutes, stirring halfway through cooking. Do not overbake or they will taste awful! The sugar should crystalize on the outside of the pecans.

For the ice cream: Spoon softened ice cream into a mixing bowl and sprinkle in cinnamon. Taste as you go, until you've added a generous amount.

To assemble each dessert: Using clear drinking glasses of your choice (or bowls would work fine), scoop a generous size scoop of WARM pumpkin pie filling. Top with a scoop of vanilla ice cream, three pie crust leaves (or about a tbsp of pie crust crumbles), and a few pecans. Repeat the layers one more time, topping the dessert with three more leaves and pecans. Serve immediately. Wow, you will LOVE this!!

1 comment:

cindabpg said...

This reminds me of the pumpkin pie concrete at Ted Drewes in STL. They blend a slice of pumpkin pie with frozen vanilla custard. It's heaven in your mouth!