Friday, July 18, 2008

Pumpkin Cup Cakes



Make 12 cupcakes. prep: 10m Cook:45m
Ingredients

For the Crust:

  • 1 box Refrigerated pie shell

For Filling:


  • 1 can(16oz.) solid pack pumpkin puree
  • 2/3 cup firmly packed light brown sugar
  • 1/3cup sugar
  • 1 tablespoon flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 cup heavy cream
  • 1/3 cup milk
  • 2 lg eggs, lightly beaten
  • 1 1/2 teaspoon vanilla extract

Directions

Making The Crust
  1. Preheat oven to 400 degree.
  2. Roll out one pie shell.
  3. Using knife, cut the pie shells into squares.
  4. Place each square in a muffin cup to create a pocket.

Making The Filling
  1. In large bowl combine pumpkin, brown sugar, sugar, flour, cinnamon, salt, ginger, nutmeg, allspice
  2. Mix well & stir in cream, milk, eggs, vanilla.
  3. Pour into pockets
  4. Bake until golden and filling is set about 45 minutes.
  5. Transfer pie to a wire rack and cool completely.

http://www.grouprecipes.com/61715/pumpkin-cup-cakes.html

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