What is it about single-serving desserts?
Is it the fact that they’re just more fun to eat?
…easier to make?
…no temptation to go back for seconds? Or thirds?
Whatever it is that I’m subconsciously drawn to, I just love me some individual treats. So when I woke up yesterday and couldn’t get pumpkin pie off my mind, I did what any normal 24-year-old girl would do at 8am on a Sunday morning…
- 1/3 cup brown rice flour
- 1/8 tsp baking powder
- 1/8 tsp salt
- 1 tbsp butter
- 1 egg white
- 1/2 cup canned pumpkin
- 2-3 tbsp sugar (depending on your desired level of sweetness)
- 2 tbsp milk
- 1 egg yolk
- 1/4 tsp cinnamon
directions: Preheat oven to 425 degrees. Prepare the crust by following these directions (but using the measurements above and no water). In another bowl, combine all of the filling ingredients. Grease a 6-inch diameter ramekin, and press the crust batter down in the bottom and slightly up the sides. Add filling mixture on top of the crust. Bake for 8 minutes at 425, and then turn temperature down to 350 degrees and bake for 40 more minutes. Let the pie cool on a rack for 2 hours.
The only problem with this individual pie is that it isn’t exactly easy to slice and remove from the ramekin…
But, if you’re the only one eating it, does that even matter? I think we both know the answer to that.
Now if only I could track down a mini can of whipped cream…
Looking for more single-serving treats? Here are some of my other favorites: