These individual pumpkin pies are a spin on your classic pie with a crumble topping using the cinnamon maple crisps. With compliments to the creamy pumpkin mousse filling. I recommend topping with whipped cream for the ultimate treat. If you want to use less dairy you can substitute margarine for butter and cocowhip for whipped cream. This recipe will make 12 pies. Happy Baking!
As it is thanksgiving, I am so grateful for the opportunity I was given to be able to create content for Maine Crisp. What are you grateful for this year?
- Anna Goldstone 📸 @annaseatzz
Cinnamon Maple Crumble
4 tablespoons melted butter (½ a stick)
1 tablespoon brown sugar
1 box of Cinnamon Maple Crisps
1- 15oz. can of pumpkin puree
¼ cup maple syrup
2 teaspoons pumpkin pie spice
½ teaspoon salt
Pre-heat the oven to 350 degrees.
Line a cupcake pan with liners.
In a food processor pulse crisps until finely ground.
Add brown sugar and a tablespoon of butter.
Keep adding butter in increments. Save half of the crumbles for the topping.
Set aside half of the mixture for your crumble topping. With the remaining half, add a tablespoon of mixture and pack it down in your tin with liners. Bake the crust for five minutes.
Remove, and let cool for an hour.
To make the filling, mix pumpkin, pumpkin pie spice, maple syrup, butter, and salt. If you want a smooth texture, I would put it in the blender.
Add 1-2 tablespoons of pumpkin filling to each pie. Disperse the crumble on top of the cups. Enjoy!