mini pumpkin & caramel pies

Oh my days I did it again. I took the picture for the post with my phone! I’m so embarrassed. And yet, I couldn’t help myself. Trust me when I say that this is not an avenue of photography that I wished to explore, ever… but I was left with no choice. No choice!

Thing is, job ‘B’ is the ideal place to try new recipes. I have this big lovely kitchen, state of the art ovens, access to almost any ingredient I can think of (which is no small feat for Greece, you can’t find squat here), and all the equipment I need. It’s just, I feel like a bit of a plonker taking my massive camera to work with me. That and there’s not enough natural light in the kitchen, or the right ambiance really.

With that said though…. I know the recipe works, and by the time it comes to cooking at home, I don’t want to repeat the same thing, I want to try something new. So, in times where I’ve stumbled across something truly amazing, I whip out my phone & snap a picture of it. I even downloaded a fancy little camera app to make the pictures look retro… I really shouldn’t be admitting to this.

These little pies are wonderful though. I’ve decided I love the idea of pies in mini form. That way you can try all the different flavors available without indulging in a whole slice. Easy, convenient, no need for a plate or napkin really. And now that fall is upon us & winter is quickly taking its place, I think it’s time to start venturing into pumpkin recipes. I’ll have to post up a traditional pumpkin pie at some point too. Trust me though, I’ll be adding my home made salted caramel to that recipe as well. 

I’m truly sorry for the camera phone pictures, eventually in the future I will re-make these little bites of yummy for guests or a dinner party & I’ll photograph them again then with a proper camera. For now, please accept my humble apologies & just know that if they weren’t truly delicious, I wouldn’t have bothered with the low res, low lighting, low imagination photos.

– Nickey

Ingredients, crust: makes 12
– 400g flour
– 1/4 tsp salt
– 210g cold butter, cubed
– 60ml cold water
*** you can always buy some ready made ***

Directions, crust:
1. put all ingredients into a blender & mix until it resembles a coarse sand. Remove from the mixer & form into a ball, wrap & chill for an hour.
2. butter a cupcake tin.
3. remove from the fridge, roll out till approx 1/8 inch thick.
4. use a round cookie cutter or pastry cutter & cut rounds that will be large enough to fill each of the dips in the cupcake tin.
5. prick the dough with a fork & blind bake for 15 to 17 minutes @ 218ºC.
4. remove the baking weights & continue to bake for an additional 5 to 7 minutes.
5. allow to cool before putting in the filling.

Ingredients, cream cheese:
– 70 cream cheese
– 36g sugar
– 1/2 tsp vanilla tsp

Directions, cream cheese:
1. beat until smooth & spoon a tsp into the crust.

Ingredients, caramel:
– home made caramel, recipe here // or buy some ready made

Ingredients, pumpkin filling:
– 135g pumpkin puree
– 36g sugar
–  30ml heavy cream
– 1/4 tsp cinnamon
– 1 egg

Directions, pumpkin filling:
1. spoon in 1 tsp of the caramel on top of the cream cheese.
2. combine all ingredients & beat until smooth.
3. pour into pie shells until almost full.
4. bake for 20 minutes @ 170°C

Ingredients, streusel:
– 36g sugar
– 1/2 tsp cinnamon
– 1/4 tsp ginger
– 1 digestive biscuit crumbled
– 18g dark brown sugar
– 15g butter, softened
– 30g chopped walnuts

Directions, streusel:
1. combine all ingredients & using a hand held mixer, mix until it is all blended. If you’re biscuit & walnut chunks are too large, they will come flying out of the pot.
2. remove the mini pies out of the over & spoon some of the mixture on top. Return to the  oven & continue to bake for another 10 to 15 minutes.

…for more recipes from us, check out our archives.

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