Also, I was torn at the store on whether to buy the Intense Dark chocolate or the Dark Chocolate and Sea Salt from Ghirardelli. I can tell you this, either of them will be fine. I think next time I will try the one with sea salt.
This crust recipe and the pumpkin pie filling is an old family recipe that dates back to the 1920′s. That’s right, before most of us had iPhones. The crust is incredibly easy to make and super flaky and delicious. The pumpkin pie part of this is moist and bursting with all of the tried and true flavors of Thanksgiving…ginger, cinnamon, nutmeg, allspice and of course, sugar.
And the Sriracha amazingly goes so well with all these flavors.
Begin by making your mini crusts then follow it up by making your filling. If you are making one big pie, the crust recipe is enough for a whole pie and then some. I tend to like a lot of crust, so these mini pies are thick. You would, however, need to double the filling recipe, but then you would be in business for one big pie.{Also add 20 minutes to your baking time}
I hope you like these!
Yvearl’s Recipe: Pie Crust for Mini Sriracha Pumpkin Pies
Ingredients
- 2 c flour
- 1 tsp salt
- 2/3 cup Crisco
- 6-7 T cold water
Preparation
- Sift flour and salt.
- Cut in Crisco with a pastry blender or two forks until crumbly and no large chunks of Crisco are visible.
- Add water one tablespoon at a time until you are able to press dough into a ball. Shouldn’t be too damp or too dry. Try not to overwork dough. Less is best.
- On a well floured surface and floured rolling pin, roll out dough to approximately 1/8″ thick.
- With a biscuit cutter or small bowl {approx. 3 1/2″ – 4″ in diameter} cut out circles.
- Spray 12 cup baking pan with cooking spray.
- Press dough circles into each cup.
- Set aside.
Yvearl’s Recipe: Mini Sriracha Pumpkin Pies with Ghirardelli Dark Chocolate
Ingredients
- 1 T flour
- 3/4 c sugar
- 1/2 tsp salt
- 1/3 tsp ginger
- 1/4 tsp nutmeg
- 1/2 tsp allspice
- 1 tsp cinnamon
- 2 eggs
- 1 cup organic pumpkin
- 1 1/2 cups organic milk
- 1/2 T Sriracha
- 1 3.5 oz bar of Intense Dark Ghirardelli Chocolate, roughly chopped or minced
Preparation
- Preheat oven to 425 degrees
- Beat eggs.
- Add milk, pumpkin and Sriracha
- Add dry ingredients except chocolate. Beat well.
- Pour into mini pie crusts.
- Bake in preheated oven for 10 minutes.
- Remove pan and evenly distribute chocolate on top of pies. Approximately 2-3 T each.
- Lower heat to 350 degrees.
- Bake pies for additional 12-14 minutes or when a knife in pumpkin comes out clean.
Depending upon how thick you want your crusts on the mini pies, you may have extra filling left over.
Yields 12 mini pies