What a lovely little treat!
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.
I am not a huge fan of pumpkin pie, but I can stand it in low doses. I have previously posted my Pumpkin Cheesecake Rounds (click for recipe), which pairs two things I really don't care for into something I can enjoy, but this is almost straight-up pumpkin pie, so I re-worked it just a smidge and used a few pantry items that were kinda' crying out to be used to make something yummy. They're not at all sweet, so if you have a major sweet tooth, I suggest upping the sugar, but pumpkin pie isn't supposed to be super-sweet anyway.
This recipe will make 8 little guys, perfect for a little treat after dinner, or you can use 6 ramekins and make them a little thicker.
Let us begin: (scroll to the end for the full list of ingredients and directions)
Mix all the crust ingredients together and gently and evenly (some of mine were a little more even than others) press down into the bottom of your ramekins.
Bake these for about 5 minutes to set them. Meanwhile, make the filling.
Combine the filling ingredients (add another tsp or two of sugar if you like). Remove the crusts from the oven and spoon filling on top.
With 8 ramekins, you'll use about 2 rounded tablespoons each. Add just enough water to the baking sheet to just cover the bottoms. This helps them not to dry out while baking.
When they're done, remove them and cool on your counter for about 10 minutes. Then, move them to the fridge. They're cool and ready in about a half hour!
Now you can eat them naked (your own clothes are also optional, I suppose), or you can top them with whipped cream or anything else you enjoy. I used whatever I found in my kitchen and they taste yummy!
First layer: Laura Secord Chocolate Hazelnut Spread.
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
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