It seems like every autumn, you can find pumpkin-spice flavored food items everywhere you look. While many pumpkin-spice foods can be kind of tasty, it’s difficult to understand why anyone would prefer these imitators to the real thing: pumpkin pie.
Pumpkin pie is a classic autumn and holiday dessert and, as good as it is on its own, many people think it can be made even better topped with a dollop or two of whipped cream or several scoops of ice cream.
To enhance all of your autumn meals, Joy Cone presents a recipe for homemade Pumpkin Pie enJOY-a-Bowls so you can have all the deliciousness of pumpkin pie without having to spend a lot of time making a complicated and hard-to-get-right pie crust.
What You’ll Need:
Combine sugar, salt, cinnamon, allspice, and cloves in a small bowl. In a separate large bowl, beat the eggs. Stir in pumpkin puree and the sugar & spice mixture that’s in the small bowl. Add in evaporated milk.
Preheat oven to 275 degrees. Invert a cookie sheet directly onto an oven shelf so the flat part of the cookie sheet is facing upwards. Stack the two pieces of cardboard directly onto the inverted cookie sheet. (Note: make sure any tape and/or stickers have been removed from the cardboard and wipe it clean with a damp cloth, if necessary.) Cover cardboard with a sheet of parchment paper.
Place each enJOY-a-Bowl into a cupcake baking liner. Fill enJOY-a-Bowls near the top with the pumpkin mixture, leaving enough room so they don’t spill when moving. Place each enJOY-a-Bowl into the oven directly on top of parchment paper.
Bake for 90 minutes at 275 degrees. Once time has elapsed, use a spatula or turner to remove the enJOY-a-bowls one-by-one. Do not remove by hand as enJOY-a-Bowls will be softened by the heat. Place onto a wire rack to cool. Once cooled and the enJOY-a-Bowls have solidified, chill in refrigerator. Serve with whipped cream or topped with your favorite ice cream for a spectacular pumpkin en-JOY-a-Bowl à la mode.
Makes: 8 Pumpkin Pie enJOY-a-Bowls