Have you ever seen such a November, edible delight in your life?! Regardless of whichever "pumpkin pie" recipe you love, use or diet with, change the look of dessert this holiday season by baking and serving pumpkin pies in miniature pumpkins this year! I found this on Pinch and Swirl, online.
To get you in the mood, throw on your favorite Carpenters Christmas song, take a day off from work and mix up an Autumnal Stone Wall, which you can do by clicking here.
Pumpkin Pie In A Pumpkin (makes 6)
6 small pumpkins, 3 to 4-inches in diameter
2 cups pumpkin puree (or 1 15-ounce can puree, not pie filling)
½ cup packed brown sugar
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground allspice
2 eggs, lightly beaten
¾ cup heavy cream
1¼ cups white whole wheat flour (or all-purpose if you prefer)
¼ teaspoon salt
⅓ cup non-hydrogenated shortening (such as Spectrum)
4 tablespoons ice water
Preheat oven to 350 °F.
Line a large baking dish with parchment paper.
Carefully cut the tops off the pumpkins, leaving a level top and access to cavity inside. Scoop out seeds and membrane. Arrange pumpkins in a single layer in prepared baking dish.
In a glass measuring pitcher (4-cup or larger), combine pumpkin puree and next 7 ingredients (brown sugar through allspice); stir to combine. Add eggs and heavy cream; stir until smooth.
Pour filling into pumpkins until nearly full, but not spilling out.
Bake 35 minutes.
While the pumpkins are baking, make the crust.
Line a baking sheet with parchment paper.
In a medium bowl, whisk flour and salt together. Add shortening; cut in with a pastry blender or two knives until shortening pieces are the size of large peas. Sprinkle ice water over mixture, one tablespoon at a time, gently tossing with a fork, until moistened. Press dough into a ball and transfer to lightly floured work surface.
Press dough ball into a disk and cut into 6 equal pieces. Roll each piece into a round, large enough to cover each pumpkin top. Flute edges of round and pierce center several times with a fork. With a thin spatula, transfer round to parchment lined baking sheet. Repeat with remaining dough pieces, cover with plastic wrap and refrigerate.
Once pumpkins have baked for 35 minutes, remove from oven and increase oven temperature to 400 °F.
Carefully top each pumpkin with a dough round. Once the oven has reached temperature, return pumpkins to oven and bake 30 minutes more.
Allow to cool slightly, then serve.