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Pumpkin Creme Brule

November 6, 2014 by braytonbb

Its Thanksgiving month. what do you expect? Your going to get pumpkin recipes from me. I will try not to do it all month though, because as hard as it is for me to believe, I have found some non loving pumpkin people out there. I know, absurd! I don’t understand it either. However, for all you other pumpkin lover fans like myself, here is another for you. It tastes like pumpkin pie, but without the crust and a little more crunch with the toasted pecans on top. It literally is heaven in your mouth. I got this recipe from a Taste of Home magazine about 15 years ago, so you know its got to be good.

pumpkin creme brulePumpkin Creme Brule – Serves 4

1 can(15oz) of pumpkin, 2 eggs, , 1 C half and half, 2/3 C brown sugar, 1 1/2 tsp. pumpkin pie spice, 1/2 tsp. salt

Topping – 1/4 C brown sugar, 1/4 C chopped pecans, 1 T melted butter, whipped cream and cinnamon is optional but I think its a must.

In a large bowl, combine all your ingredients except the topping ingredients. Beat until smooth. Pour into four greased 8 oz. custard cups. Place filled custard cups into a 13×9″ pan. Pour hot water around the cups up to 1″. Bake 350 degrees for 20 minutes.

While the creme brule is baking, mix topping ingredients together. Sprinkle over the custard when done baking. Then, bake an additional 30 minutes. Serve warm if you can, otherwise room temp is great too with some whipped cream and cinnamon.

Mini Crustless Pumpkin Pies

October 17, 2013 by braytonbb

This time of year really gets me craving all those wonderful fall desserts like apple pie, apple crisp, caramel bars, and yes, pumpkin pie. Dairy Queen, of course always seems to get me with their pumpkin blizzards. Since they came out with the mini’s they are the perfect little treat. I am a big fan of snack size anything. It gives me my little piece of heaven without all the guilt. That’s where these little gems come in. Your own little pumpkin pie, without the crust that you can just pick up and eat. No mess and all goodness. Thanks Pinterest for another great recipe!

Mini Crustless Pumpkin Pies

1 15oz. can pumpkin pie filling, 1/2 C sugar, 1/4 C brown sugar, 2 LG. eggs, 1 tps. vanilla, 3/4 C evaporated milk, 2/3 C flour, 2 tsp. pumpkin pie spice, 1/4 tsp. salt, 1/4 tsp baking powder, and 1/4 tsp. baking soda.

pumpkin pie mini crustless

 

 

Preheat oven to 350 degrees. Spray a cupcake tin. DON’T USE PAPER CUPCAKE LINERS OR YOU WILL HAVE A HECK OF TIME TRYING TO GET THESE OUT! They pop out really easy as long as you spray.

Mix pumpkin, sugar, brown sugar, eggs, vanilla, and milk. Add flour, pumpkin, spice, salt, baking powder, and baking soda to mixture. Fill each muffin cup almost 3/4 full. Bake for 20 minutes. Cool for 20 minutes. Remove from pan and put in fridge to cool completely. Top with whipped cream and sprinkle with more pumpkin pie spice. Make 18

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