This weekend I found myself wondering where fall went, and how I had suddenly stepped right into winter. We had our first snow, which came a bit early this year, and nothing seemed more fitting than staying home and eating pumpkin pie.
I got the recipe for the pie at Martha Stewart, and made it into a bunch of tiny pies instead. One recipe of her Pate Brisee made 24 mini pies, and there was plenty of filling left over at the end, which I froze so that we could have pumpkin pie again in a few weeks. I basically followed the recipe, except for cooking time. I cooked the pies at 450 degrees F for 5 minutes instead of 10. Then I switched the oven to 350 degrees F and cooked them for about 15 minutes more. I kept a careful eye on them, though because they cooked much faster than their full-sized counterpart. If you don’t have a mini tart/pie pan, you could use a muffin tin instead.
For the whipped cream on top, I made up a recipe as I went along, and it turned out absolutely delicious. It is so incredibly quick and easy, and the difference in taste between this and the store bought whipped cream is huge.
Maple Whipped Cream
- 2/3 cup heavy cream
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla
Pour heavy cream into a clean glass bowl. Whip on high until it holds shape. Slowly drizzle in the maple syrup and vanilla with the mixer on low. Mix until fully incorporated.