Everytime I open my cupboard, there's a can of pumpkin staring me, crying out to become something other than a can of pureed pumpkin. I start stocking up on canned pumpkin as soon as they start going on sale around Thanksgiving in anticipation of all the pumpkin flavored goodies I'm going to bake, and I inevitably end up with a can or two left over after the season is over. This is one such can, and I was trying to figure out what to do with it.
Let us begin: (scroll to the end for the full list of ingredients and directions)
Second layer: Freshly whipped cream.
Finally: Sprinkled with mixture of chopped hazelnuts and crushed hazelnut wafers.
For the Crust:
1/4 cup butter, melted
1/4 cup shredded coconut
1/4 cup coconut flour
For the Filling:
1/2 brick cream cheese, softened
1 cup pure pumpkin puree
2 tsp sugar
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp cardamom
1/2 tsp cinnamon
For the Whipped Cream:
1 cup heavy cream
1-1/2 tsp vanilla
2 tbsp icing sugar
- Preheat oven to 350 deg.
- In a small bowl, combine crust ingredients. Divide evenly among 8 ramekins and press down lightly with fingers until smooth and covering bottom. Bake for 5 minutes to set. Remove from oven and raise temperature to 425 deg.
- Meanwhile, make the filling. Cream together cheese, pumpkin and sugar. Add eggs, one at a time, mixing in between just to incorporate. Add spices. At this point, I removed the bowl from the stand mixer and used my whisk to really blend everything well and make it nice and creamy.
- Spoon about 2 rounded tablespoons of filling into each ramekin. Add enough water to your baking sheet to cover bottoms and place in oven.
- Bake at 425 for 10 minutes to set. Then, reduce heat to 350 and bake for 20 minutes. Remove from oven and cool on counter about 10 minutes. Then move them to the fridge for about a half hour to cool completely.
- While pies cool, make the whipped cream. Using an electric whisk on high, whisk cream for about a minute. Add sugar and whisk for another minute. Add vanilla and continue to whisk until fully whipped, about another 2 minutes. Keep cool until ready to use.