Pumpkin pie for two

Votes: 2

Time: 1 hour 45 minutes
Complexity: easily
Servings: 2

Nutritional value per serving:

Calories 1117, total fat 89 G., saturated fats 54 G., proteins 15 G., carbohydrates 67 G., fiber 3 G., cholesterol 466 mg, sodium 199 mg, sugar 31 G.

Those who love a crumbly crust in a pie will love this idea for individual mini pies. There's more than enough crust here! Disposable aluminum pie pans with a 12-cm diameter are ideal for making these. Top each mini pie with homemade whipped cream before serving.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

2/3 cup premium flour
3 tablespoons unsalted butter, cut into small pieces (room temperature)
1 tbsp. granulated sugar
1 tbsp powdered sugar
A pinch of coarse salt
Special equipment: 2 aluminum pie pans, diameter 12 cm.

Filling

2 large eggs
1/4 cup heavy cream
2 tablespoons firmly packed dark brown sugar
1 teaspoon pure vanilla extract
1/4 tsp ground cinnamon
1/4 tsp ground allspice
0.5 tbsp. pumpkin puree no additives
2 tablespoons unsalted butter, melted

Whipped cream

1 cup heavy cream
0.5 tsp. granulated sugar
1/4 teaspoon pure vanilla extract

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pumpkin puree, eggs, cream, brown sugar, allspice, cinnamon

Cooking the dish according to the recipe:

Cake:

Place a small baking sheet on the center rack of the oven and preheat the oven to 375°F (190°C). Combine the flour, butter, sugar, powdered sugar, and salt in a food processor and pulse until the mixture is moistened and comes together in the palm of your hand, about 2 minutes (it takes longer than it looks, so be patient). Divide the dough in half and place it into two aluminum pie pans. Press the dough very firmly into the bottom and up the sides of the pans, making sure to get into the corners.
Bake the cakes on the hot baking sheet until the bottoms and sides are golden brown (they may be darker in some spots), about 12 minutes. Let cool completely on a wire rack.

Filling:

In a medium bowl, whisk together the eggs, cream, brown sugar, vanilla extract, cinnamon, and allspice. Stir in the pumpkin puree, then the melted butter. Spread the filling into the crusts. Bake until the centers are slightly set, 25-30 minutes. Transfer the pies to a wire rack and let cool completely.
Whipped cream:

Place the cream, sugar, and vanilla extract in a well-chilled bowl (or place it in another bowl filled with ice). Beat with a whisk or hand mixer on medium speed until soft peaks form, about 1 minute. Top each pie with a little whipped cream and serve.