One of my readers messaged me to visit a website and so I did and I found a pumpkin pie cupcake recipe. I changed it up just a bit to be able to cook it in ramekins. I wanted to use a cream cheese frosting so I am including the frosting recipe. This made 8 ramekins and we eat these directly out of the ramekins with a spoon.
This is what they look like on the inside
I am calling these Cream cheese pumpkin pie cakes
Ingredients for pie
1- 15 ounce canned pumpkin
3/4 cup sugar, I use organic sugar
2 large eggs, I use organic eggs
1 & 1/2 teaspoons pure vanilla extract
3/4 cup evaporated milk
2/3 cup unbleached all purpose flour
1/2 scant under teaspoon ginger
1/4 scant under teaspoon ground cloves
1 teaspoon scant under cinnamon
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Ingredients for frosting
4 ounces unsalted softened butter
4 ounces softened cream cheese
2 cups powdered sugar
1 teaspoon pure vanilla extract
Directions for the pie
Preheat oven to 350 degrees
In a medium to large mixing bowl beat pumpkin, sugar, eggs, vanilla and milk until blended. Put in flour, spices, salt, baking soda and baking powder and mix until smooth. You can use an electric or hand crank beater. The first batch I used an electric beater because that is what it suggested but there after I have used a hand crank beater.
Fill each ramekin with about 1/3 cup of the mixture. This amount made 8 ramekins and mine are 6 ounce ramekins. Bake approx half hour.
Remove them from the oven and let them cool.
For the frosting
In a medium to large bowl beat the butter and cream cheese until creamy. Add the powdered sugar and beat until smooth then add the vanilla and beat a bit more.
After the pies cool add the frosting and keep in the refrigerator.
For the original recipe in the cupcake pans and thank you to Aunt Ruthie.