OK, we love this. In an effort to minimize the impact on your waistline during the holiday glut (at least that’s what we want to believe), Seasons 52 in Plano’s Shops at Legacy is offering the Pumpkin Pie Mini Indulgence so that we can all enjoy the pleasure of a great dessert while simultaneously side-stepping much of guilt. But the minis are not just limited to pumpkin pie (although the ginger-snap crust makes it must-try); think rocky road, pecan pie, and chocolate peanut butter mousse.
But here’s my favorite part: if you go on their website or Facebook page, you can take an online personality quiz that matches you with your perfect mini-indulgence match. Find out if your personality is more mocha macchiato or key lime pie, then perform your own taste test to see if they nailed you. But, to be fair, you’ll have to try all of them and report back.
jump for the recipe…
Love the pumpkin so much that you want to make it at home? Seasons 52 was nice enough to provide the recipe:
1½ cups pumpkin puree (see below)
3 tablespoons unsalted butter, melted
½ cup brown sugar
¼ cup maple syrup
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon ginger powder
¼ teaspoon ground cloves
3 ounces egg white, pasteurized liquid
½ cup milk
¼ cup cream
1 box of ginger snap cookies
• Preheat oven to 325°F
• To make mousse filling, combine all the ingredients except the egg whites in a large bowl, and mix them well to incorporate.
• Beat the egg whites until stiff but not dry. Fold into the filling mixture. Pour into a greased glass baking dish and bake until a toothpick inserted halfway between the center and edge of the pie comes out clean, about 50 minutes. Let cool on a wire rack.
• Put cooled pumpkin pie mousse filling into a bowl and stir until smooth. Add filling to pastry bag and set aside.
• Grind ginger snaps in a food processor to a granular consistency. (Save a few whole cookies for decorations.)
• Take your favorite shot glass (cordial glass or miniature glass serving vessel) and add some ginger snap crumbs to the bottom.
• Grab the pastry bag and pipe some mousse filling over the ginger snap crumbs. Add more ginger snap crumbs on top of the filling to make a second layer. Garnish with whipped cream and a whole ginger snap cookie.
Cut a small pumpkin (3 lbs) in two pieces and scoop out the seeds and strings. Place cut side down on a greased baking tray and bake at 325°F for one hour until tender (cooking time depends on pumpkin size). Let cool. Scrape out the pulp and place in a food processor. Puree until smooth.
Serves: 6 to 8