Cupcake Pumpkin Pie

If you are looking to do something a little different for Thanksgiving, this is a great alternative to traditional pumpkin pie. But  you lose none of the taste!

All purpose flour
baking powder
baking soda
salt

Cinnamon

Nutmeg

Ginger

Canned pumpkin

Evaporated milk

Piping gel

White granulated sugar

Brown sugar

Eggs

Vanilla extract

Food coloring; copper, brown and ivory

Piping gel

White chocolate

Almond flavour

Hand mixer

Note: When done, the cupcakes should still have a little bit of a 'gooey texture (as shown)

Pumpkin pie cupcakes:

Ingredients:
2/3 cup all purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
dash of salt
2 tsp cinnamon
¼ tsp nutmeg
Pinch of ground ginger
1 15-oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
2 tsp vanilla extract
3/4 cup evaporated milk

Directions:

Preheat the oven to 350F. Line a 12-cup muffin tin with paper or silicone liners.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger
In a large bowl, whisk together pumpkin puree, sugar, brown sugar, eggs, vanilla and evaporated milk until well combined. Add in dry ingredients and whisk until batter is smooth.
Fill each muffin cup with approximately 1/3 cup of batter.
Bake for 20 minutes. Cool cupcakes in pan. They will sink as they cool.
Chill cupcakes before serving. Top with lightly sweetened whipped cream.

Makes 12

Put all 12 cupcakes into a pie plate (glass or aluminum)

Make the whipped cream:
 

White chocolate almond whipped cream frosting

Ingredients:

·         3 cups  heavy whipping cream

·         3 tablespoons icing sugar

·         3 Tblsp granulated sugar

·         5  tablespoons Piping gel

·         ¼  tsp almond flavour

·         3 oz White chocolate, melted

          

Directions:

Combine whipping cream and  icing sugar in mixing bowl. Whip to soft peak stage. Add piping gel and almond flavour and white chocolate. then continue to whip stiff peaks. Do not overbeat.

Set aside a small amount of whipped cream and color it with ivory (this will be your 'crust').

Set aside another small amount of whipped cream and do not color it. This will be your topping for serving

Color the whipped cream with 3 parts brown, to 1 part ivory, 1 part copper and 2 parts orange. Just keep mixing colors until you get the right hue.

Spread pumpkin colored whipped cream evenly over cupcakes 

Insert a pastry bag with a #5 tip and fill with the ivory whipped cream and do a zig zag motion around the edge of the pie pan to look like a crust.

To serve:
Take out individual cupcakes and smooth edges with a spatula. Top with a little of the white whipped cream and sprinkle with cinnamon.
Enjoy!