Pumpkin Cream Pots

By Treebs

Petite Sweets

Ingredients

• PIE CRUST DECORATIONS (if desired):
• 1 (15 oz) can pumpkin puree
• 3 lg eggs
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 (12 oz) can undiluted evaporated milk
• Pie pastry dough (favorite homemade pastry dough or thawed frozen pie dough)
• Milk (for brushing)
• Granulated sugar (for dusting)

Details

Servings 8
Adapted from google.com

Preparation

Step 1

Preheat the oven to 350 degree F. Have available 8 (4 oz) ramekins, or 16 (2 oz) oven proof dishes.

In a 2-qt bowl with a whisk, mix the pumpkin puree and eggs until combined. Add the granulated and brown sugars and mix until combined. Add the pumpkin pie spice, salt, and evaporated milk and mix until combined. Divide the pumpkin mixture equally among the dishes and bake until the top is dry and lightly browned and a knife inserted into the center comes out almost completely clean, 30-35 minutes for 4 oz ramekins, 15-25 minutes for small cups. The timing will vary dramatically according to the size and type of ramekin.) Set aside to cool slightly. Serve warm or cover and refrigerate overnight and serve chilled, garnished with whipped cream or pie crust decorations, if desired.

PIE CRUST DECORATIONS:

Preheat oven to 375 degree FR. On a floured surface, roll the pastry to a thickness of a little thinner than 1/4". Using a paring knife or small cookie cutter, cut out leaf shapes and place on a baking sheet. If desired, use the tip of the knife to draw the leaf spine on the dough, inserting the knife about halfway into the dough. Re-roll the pastry scraps and cut into thin strips; twist and place on the baking sheet. Brush each leaf and stick lightly with a little milk and sprinkle with sugar. Bake for -10minutes, until golden brown. Store in an airtight container.

Garnish each pot with pie crust leaves and serve with a pie crust stick.