Yes we know, pumpkin spice is a liiiiitle over hyped. Once October hits, the PSL craze begins: everything is suddenly orange and spicy and pumpkin flavoured and you just can’t help but be sick of it. BUT, what if there was something so adorably pumpkin, and not-so-basic “witch” 😉 that you might want to try it.

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Presenting the cutest pumpkin pie you might ever see and make in your life…

caffe demetre blog post

Mini pumpkin pies…

caffe demetre blog post

IN. A. PUMPKIN.

Say no more , we know they’re super cute. Our corporate chef Amy developed this recipe and it’s perfect for a dinner dessert, to bring to a party, or when you’re in the mood for a little fall treat without too much portion size guilt.

Our chef Amy, working her kitchen magic

Our chef Amy, working her kitchen magic

RECIPE

Makes 2 c batter, each mini pumpkin holds approximately 1/4c to 1/3c depending on size.

Ingredients:

6-8 mini pumpkins

Pumpkin Filling:

1/2 c light brown sugar, packed

1 1/4 tsp pumpkin pie spice

1 large egg

3/4 c evaporated milk

7.5 oz canned pumpkin puree (approximately 1 cup)

1 Tbsp all purpose flour

pinch of salt

Crumble Topping:

2 Tbsp unsalted butter, chilled and cut into small cubes

2 Tbsp sugar

1/4 c all purpose flour

3 Tbsp chopped pecans

pinch of salt

Directions:

  1. Preheat oven to 375°F, and line a baking sheet with foil or parchment paper.
  2. Cut off the top 1/4 of the pumpkins, discarding the seeds and leaving the walls intact. Place pumpkin and tops on prepared baking sheet.
  3. Crumble Topping: In a medium size bowl, mix flour, sugar, pecans and salt, and cut in the cold butter with a pastry blender, or your hands until it forms a crumble-like texture. Set aside in refrigerator until ready to use.
  4. Pie Filling: In a large bowl, whisk brown sugar with egg, spice, and milk until smooth. Add in pumpkin puree and flour, whisking until smooth.
  5. Pour the filling into the pumpkins, leaving at least 1/2 inch space from the top. Place the tops back on each of the pumpkins.
  6. Bake for 30 minutes.
  7. Remove from oven, take the pumpkin tops off and set aside to avoid burning them. Top each of the pumpkins with approximately 1 Tbsp of crumble topping pressing it lightly overtop of the pie filling.
  8. Return to oven baking for an additional 25-30 minutes, depending on the size of your pumpkins. The tops should be slightly browned.
  9. Once cooked, let pumpkins cool to allow the filling to fully set.
  10. Feel free to finish the pies by topping them with your favourite ice-cream or whipped cream!

caffe demetre blog post

caffe demetre blog post

caffe demetre blog post

So

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darn

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cute.

caffe demetre blog post

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