Friday, November 14, 2014

Impossible Pumpkin Pie Cups with Spiced Chocolate Ganache

Pumpkin Pie Cups with Spiced Chocolate Ganache










I'm sure you're all familiar with Bisquick's impossible pie series.  These mini pumpkin pie cups are accomplished using gluten free Bisquick to get the job done.  

Dessert recipes don't get much easier than this since impossible pies have no crust to deal with.  Instead, there's enough flour in the recipe to make them firm enough to cut or in my case pick up like a cupcake.

The spiced dark chocolate ganache give these little pies a more upscale feel than a simple slice of pumpkin pie topped with whipped cream.  I think they'd make a great addition to the holiday dessert table although without the crust I did find them just a bit messy as a finger food.  I'd suggest serving them in their liners with a plate and a fork.   

Impossible Pumpkin Pie Cupcakes
Prep time: 5 min
Cook time: 22-24 min
Servings: 12

Ingredients
  • (1) 15-oz can pumpkin puree
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup half and half
  • 2 tsp pumpkin pie spice
  • 2/3 cup gluten free Bisquick (see note)

Ganache Ingredients
  • 4 oz of dark chocolate
  • 3 oz of heavy cream
  • dash of the pumpkin spice

Video Tutorial: 



Instructions
  1. Preheat the oven to 350°F (or 175 °C) and line a cupcake tin with 12 paper or silicone liners.
  2. In a large bowl, whisk together the pumpkin puree, sugar, brown sugar, eggs, vanilla and half and half and pumpkin pie spice until well combined and smooth.
  3. Add in gluten free Bisquick or self-rising flour and whisk until no well incorporated.
  4. Divide the batter evenly between the 12 liners and bake for 22 -24 minutes.
  5. Cool the cupcakes in pan. They will contract and sink as they cool.
  6. To make the ganache, in a microwave safe bowl combine the chocolate, heavy cream and pumpkin pie spice then microwave in 30 second increments stirring after each session until you've got a smooth glossy ganache. 
  7. Let the ganache cool for a few minutes then spoon it over each of the cooled cupcakes. (see notes)
  8. Chill cupcakes before serving.

Notes: 
  1. The gluten free Bisquick can be substituted for gluten free self-rising flour or (2/3 cup gluten free all-purpose flour, ¼ tsp baking powder, ¼ tsp baking soda, ¼ tsp salt).  If you are not following a gluten free diet, you can use regular all-purpose flour with the other ingredients previously listed.
  2. I only used about half the ganache so you can probably halve the recipe if you don’t want any leftover.

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