Pumpkin Pie in a Cup
Cup filled with a sweet pastry dough, pumpkin pastry cream and whipped cream.
Servings: 5 people
Pumpkin pastry cream
- ¾ cup milk - can use plant based (175 ml)
- ⅓ cup whipping cream (90 ml)
- ⅔ cup pumpkin puree (175 g)
- 2 ½ tbsp sugar (30 g)
- 3 tbsp cornstarch (30 g)
- 3 egg yolks (60 g)
- ¼ tsp ground cinnamon
- 1 pinch ground ginger
- 1 pinch nutmeg
- ¼ cup + 1 tbsp butter - room temperature (77 g)
- 3 tbsp powdered sugar (30 g)
- ½ cup all purpose flour (70 g)
- 1 pinch sea salt flakes
- ½ cup + 2 tbsp whipping cream (150 ml)
- 1 tbsp sugar (15 g)
- ground cinnamon to sprinkle on top
Pumpkin pastry cream
Mix the milk, cream, pumpkin puree, spices and half of the sugar in a pot and bring to a boil on medium heat, whisking from time to time.
In a bowl, mix the rest of the sugar with the cornstarch and whisk in the egg yolks.
When the milk starts to boil, pour some in the egg yolks, mix together, and transfer back to the pot.
Cook the cream until boiling, and for one more minute from that point on, whisking continuously.
Pour the cream in a container, with plastic wrap directly on top of it. Allow to cool down before refrigerating.
Preheat the oven to 335°F - 170°C.
Cream the butter with a spatula and mix in the icing sugar.
Add the flour and the salt and mix until combined.
Press the dough in a loaf pan lined with parchment paper, and bake for 25 minutes, until edges are golden brown.
Allow to cool down and cut in forty cubes.
Assembling the dessert
Place four sweet pastry cubes in the bottom of each cup.
Put the pumpkin pastry cream in a bowl and whip it for a few seconds to soften and aerate. Pipe on top of the sweet pastry.
Press four more sweet pastry cubes in the cream and garnish with the whipped cream.
Sprinkle with cinnamon and enjoy!
I used canned pure pumpkin puree. If making your own, make sure to remove the most water you can out of the pumpkin.
This recipe only uses egg yolks. You can make meringues with the egg whites like I did, but remember to make them the day before as they require a couple of hours in the oven to dry out.
You need to bring pastry cream to a boil. It’s really important to keep whisking the cream continuously so that it doesn’t stick to the bottom of the pot. Once it starts boiling, cook for one more minute to thicken.
You can play around when assembling the pumpkin pie cups, use a different tip to pipe the whipped cream or make several layers of each components.
It's better to assemble this dessert right before eating. If you prepare it too early, the sweet pastry is going to get soggy and the whipped cream might become loose.