Last fall, I fell in love with the recipes in the Celebrate magazine. It is published by Hoffman Media.
Phyllis Hoffman Dipiano is the woman behind bringing my favorite Victoria Magazine back to life. She now has a family of magazines put out by Hoffman Publishing that lives up to my connoiseur-magazine taste. The last few years, a lot of magazines have gone cheap: photoshopped pic's, bad writing, lots of ad's, cheap paper, borrowing stories from other sources so they don't need a staff, etc. I know they have to compete in a marketplace with the WWW, but I just feel like if you're going to do something...do it well! O.K...off my soapbox. All this to say that Hoffman Media's magazines are well worth the price: beautiful photos, great recipes and party ideas, total inspiration! Kudos to them for their quality! Check out their Holiday Cottage and Christmas Cottage mags on newstands, now!
Back to the focus of this post! These mini pies are asked for a lot around my house since I started making them last fall. I even served them to my Bethel College friends a couple weeks ago for our "middle-aged mom" sleepover, and they loved them! Thanksgiving's next week, so if you're looking for something a little different then pie, this might be a fun change. Somehow, the single serving in a mini ball jar, just makes them seem special! (And you know how we like our jars at Patina General;)
Pumpkin-Chocolate Pies
Ingredients:
2 cups Oreo-type cookies w/o the cream, crushed
6 Tb butter, softened or melted
1/4 cup sugar
1 15 oz can pumpkin
1 14 oz can sweetened condensed milk
2 large eggs, lightly beaten
2 tsp pumpkin pie spice
1/2 tsp salt
Nutella spread
Pecans/ Hazelnuts as garnish
Directions:
Preheat oven to 350 degrees. Crush cookies in plastic bag till coarse and crumbly. In large bowl, combine cookie crumbs with butter and sugar. Press into bottom of 10 4 oz. jars, or vintage custard cups.
In the bowl of your mixer, combine pumpkin, condensed milk, eggs, pumpkin pie spice, and salt. Beat at medium speed until blended. Divide pumpkin mixture evenly among jars. Place 1 Tb of Nutella in center of each jar. Smooth pumpkin over top.
Bake for 30 min., or until set. Cool completely. Serve with a dollop (or more:) of whipped cream and chopped pecans or hazelnuts.
Thanksgiving, here we come!
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