Pumpkin pies with liquid filling
Votes: 2
Time: 1 hour 15 minutes
Complexity: easily
Quantity: 10 cakes
Complexity: easily
Quantity: 10 cakes
Paula Deen uses a ready-made cake mix to make these individual cupcakes. The filling is pumpkin puree and cream cheese, and the cupcakes are topped with whipped cream and candy pieces.
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.
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:
Warp:
- 1 egg
- 1 pack (515 g) of muffin mix
- 8 tablespoons melted butter
Filling:
- 3 eggs
- 425 gr. pumpkin puree
- 1 pack (225 g) softened Philadelphia cream cheese
- 1 tsp vanilla extract
- 8 tablespoons melted butter
- 1 pack (450 g) powdered sugar
- 1 teaspoon ground cinnamon
- 1 tsp. grated nutmeg
- Fresh whipped cream, for garnish
- Candies for decoration (broken pieces of Snickers bars, Mars bars, chocolates, M&Ms)
- Additional equipment: 10 tart tins with removable bottoms (13 cm diameter)
We recommend
Recipes with similar ingredients: pumpkin puree, cake mix, eggs, cream, vanilla extract, powdered sugar, Philadelphia cheese, nutmeg, cinnamon
Cooking the dish according to the recipe:
- Using an electric mixer, beat the cake mix, egg, and butter thoroughly. Divide the mixture into 10 equal-sized balls. Flatten each ball with the palm of your hand and gently press it into the bottom of each pan.
- Preheat oven to 180°C.
In a large bowl, beat the cream cheese and pumpkin with an electric mixer until smooth. Add the eggs, vanilla extract, and butter. Add the powdered sugar, cinnamon, and nutmeg and mix well.
Spoon no more than 1/2 cup of the pumpkin mixture into the muffin tins and bake for about 40 minutes. Be careful not to overbake them, as the center should be slightly runny. Let them cool in the tins for 10 minutes before removing them.
Serve with fresh whipped cream and sprinkled with candy pieces.
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