Mini Pumpkin Pies with Butter Pecan Crust
Thanksgiving is so associated with food that, sometimes, it’s hard to find the healthy options in family traditions. AFM would like to introduce Carly Reed, a new recipe contributor. Reed recently completed a bachelor’s degree in nutrition from the University of Texas at Austin and is currently a dietetic intern with the Coordinated Program in Dietetics at UT. She will be eligible to become a Registered Dietitian in August 2014 and is looking forward to working with client to improve their health through diet and behavior modifications. Here, she’s given a healthier alternative to that mother of Thanksgiving traditions, pumpkin pie. Enjoy!
DID YOU KNOW? Ramekins are small, round baking dishes that typically come in 4-, 6-, and 8-ounce sizes. Ramekins are typically porcelain or Pyrex but can be made out of any heat-resistant material. They have straight sides though the height may vary. Not sure what size ramekin you have? Use a liquid measuring cup to fill your ramekin with water to determine its volume—it does make a difference in cooking times. This recipe calls for 8-ounce ramekins.
What You Need
Crust:
¼ cup all-purpose flour
3 tablespoons brown sugar
¼ cup oats
pinch of salt
3 tablespoons unsalted butter, cold and cut into small cubes
2 tablespoons pecans, finely chopped
Filling:
2 ½ cups pumpkin puree
4 eggs
1 cup skim milk
5 tablespoons maple syrup
2 ½ tablespoons pumpkin pie spice
1 teaspoon vanilla
pinch of salt
How to Make It
1. Preheat oven to 375 degrees Farenheit.
2. In a medium bowl, mix together flour, brown sugar, oats, and salt. Add cold butter and quickly break the butter up into the dry ingredients (work until butter pieces are about the size of small peas). Add the chopped pecans and toss to combine.
3. Divide crust mix evenly between six 8-ounce ramekins. Using your fingers, evenly press crust into the bottom of the ramekins. Place the pressed crust in the refrigerator while you prepare the filling.
4. In a large bowl, combine filling ingredients and mix together. Divide filling between the six ramekins.
5. Bake in oven for 35 – 45 minutes. Pies are done when a toothpick comes out clean when inserted into the center.
Makes 6 servings
Serving size: 1 ramekin
