Pumpkin Pie Puffs


I enjoy a good pumpkin pie once in a while, once every few years. Maybe I overdosed on them as a child. I do enjoy pumpkin pie like desserts though. Using puff pastry makes this one is about as simple and quick as fresh baked can be.

This recipe makes six puffs, just enough to satisfy but not so many that you get tired of eating them. Increase as needed.

For the pumpkin filling thoroughly combine the following:
1 egg
1/2 cup pumpkin puree, preferable fresh
1/4 cup brown sugar
2 tbsp whole wheat flour
1 tsp cinnamon
1/2 tsp freshly ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger

Defrost a single sheet of puff pastry and cut it into 6 pieces. Place the pieces in the bottom of a muffin pan, making cups. Spoon the filling into the cups and bake at 400 degrees until they are puffed an browned, about 15-20 minutes.

Remove the puffs and serve warm, room temperature, or chilled, however you prefer them. For a more adult version try topping them with marscapone instead of whipped cream. Or whip fresh cream and go easy on the sugar. The flavor is subtle and if your topping is too sweet it will overpower the filling.

Until next time… Release YOUR Bon Vivant and Savor Your Life!



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