Tuesday, November 29, 2011

TWD—Sour Cream Pumpkin Pie (or Tart)

TWD Pumpkin Pie

Mini Sour Cream Pumpkin Tartlet

I really wanted to get both recipes made for TWD this week, but I was not able to get to the Normandy Apple Tart!  I have two apple tarts on my must-make list soon.  The week before last there was an Alsatian Apple Tart and this week’s apple tart was chosen by Tracey from Tracey's Culinary Adventures.  She has the recipe on the link to her blog.  And how pretty does her tart look!  I’ve had a similar tart before and it was so good—the applesauce on the bottom was great.    I even bought the apples I wanted to use for the tart, but just ran out of week for making both.

After all the Thanksgiving goodness and still having these pies/tarts on the need-to-make list, I decided to make just half the recipe for the pumpkin pie and I used the leftover pie crust dough from a couple pies I’d made for Thanksgiving.  It was just the right amount of pie dough to make two four inch mini tarts.  After halving the pumpkin pie filling, it was enough to fill the two tarts and two ramekins (without crust).  Yum to both!

TWD--Sour Cream Pumpkin Pie 11-28-11 The pumpkin pie is simple and classic with just an addition of sour cream.  My only adaptations to the recipe were that I used lowfat evaporated milk instead of the heavy cream and I used lowfat sour cream.  I also omitted the dark rum.   I would use this recipe again for pumpkin pies in the future.

Mini Pumpkin Pie

Kevin and Scott both like pumpkin pie and happily ate some of this.  And I enjoyed it, too, you know, since I did use some lowfat ingredients, it’s probably not all that bad for ya—especially the ones with no crust.  This recipe was chosen by Judy of Judy's Gross Eats and she’ll have the recipe posted on her blog. 

Slice of Pumpkin Pie


Cakelaw said...

Your mini pies turned out great - I like their vivid orange colour.

Lisa said...

I don't know which I want more - the nutella cream pie below, or this sour cream pumpkin pie! You have no idea how much I hope I get you as my assignment for the SRC one month! I'd have to make at least 4 of your recipes in one entry! lol

Pamela said...

Both versions look very tasty!

Lisa Ernst said...

These additions to traditional pumpkin pie sound delicious. I've been finding vegan recipes for pumpkin pie that include coconut milk. I think that will be my next "alternative" experiment.

Bunny said...

These look wonderful!

Karen said...

I always love that you make the recipes with what you have and are free with substitutions! These look great!! :)

Kayte said...

Those all look so pretty...and healthy, pumpkin is like a wonder food, right? Right. Love the idea of serving it without the crusts as well. Your photos are just gorgeous.

Tia said...

they look great. i like the different ways you made this!

Sue @ Cakeballs, cookies and more said...

Yummy, I like the idea of it without the crust too.

Barbara Bakes said...

Now I want to buy some mini pie tins. The pies are so cute!

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