Yields: 24 servings (mini cups)
Prep Time: 10 minutes
Total Time: 30 minutes
Filled with the traditional pumpkin pie flavor, these little cups are made without any refined sugar, sweetened only with dates. Additionally, instead of a heavy crust, a light and crispy won ton wrapper cups these little pies. Top with whipped cream or devour all by itself!
24 won ton sheets
1/2 cup dates (about 5 large dates) pits removed
1 cup pumpkin puree
1/2 cup whole milk
1 teaspoon pure vanilla
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 tablespoon butter, melted or oil for brushing won ton cups
1. Soak dates in 1/2 cup water for at least 2 hours to soften. (Or you can microwave about 20 seconds to soften for immediate use).
2. Preheat the oven to 350 degrees Fahrenheit.
3. Remove pits from dates. Place dates, pumpkin puree, eggs, milk, vanilla, cinnamon, nutmeg, allspice, salt and cloves in a food processor. Process about 1 minute until well combined.
4. In a mini muffin tin (no oil is needed here if it is a non-stick pan), take an individual wonton wrapper evenly over the muffin cup. Gently press down in the middle so the wonton wrapper takes the form of the muffin cup. Lightly brush outer (not inside the cup) wonton wrapper with melted butter or oil. Note: The wrappers are pretty delicate and can tear if pushed too hard.
5. Fill won ton wrappers (in the muffin tins) with a generous 1 tablespoon or so of the pumpkin mixture.
6. Bake at 350 degrees for about 14-16 minutes, until pumpkin mixture is cooked through. If the wonton wrappers are browning too quickly, it is helpful to lightly place a sheet of foil over the whole pan for the last 5 or so minutes of baking.
I first made these little pumpkin pies almost a decade ago when I was sticking to a vegan diet. Originally, I used silken tofu instead of milk and eggs. Over the years, my eating preferences have changed, and these little guys are the crowd-pleasing result of years of adaption. The outer edges of these pies are pretty crispy, as the oven takes right to them. The bottoms, hidden in the muffin tin, are still slightly soft, making for a perfect blend of crunch and silkiness one would expect from a traditional pumpkin pie.
Although I prefer to avoid using non-stick cookware (still working on a donut recipe without a donut pan!), this is one instance where the mini muffin tins work perfectly. I did lose a few wonton wrappers in the process, as they dry out easily, and tend to crack when dry.
I have another twist on these, to make them extra fancy. Mix together 1 teaspoon of sugar and 1 teaspoon of cinnamon in a small bowl. After you brush the wonton cups with melted butter or oil, lightly sprinkle the wonton wrappers (especially the “wings” on the outside of the cups) with the cinnamon and sugar mixture. Just an extra sweet crunch for a special treat!
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