Pumpkin Pie, The Toddler Way
Pumpkin pie is a classic, in need of little improvement–but it can be made better. Here we really emphasize smooth and silky over sweet and soft, adding cream cheese to the mix and reducing the sugar overload typical of store bought pies; it lands somewhere between cheesecake and pie, which is just about the Goldilocks zone of small-child treat enjoyment. With its mellow tang and miniature form, it’s the sort of dessert you won’t hesitate to or feel guilty about serving to your child, Thanksgiving or not.
Ingredients
Instructions
Prep
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Melt the butter and allow to cool. If using a block of cream cheese, bring to room temperature by allowing the portion to sit on your counter for 20 minutes.
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Heat oven to 350 degrees.
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Mix the cinnamon, ginger, and a pinch of salt; add a generous pour of maple syrup and allow spices to “bloom” for a few minutes.
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Add the cream cheese, pumpkin, and melted butter to the bowl; mix—hand mixer recommended here—until fully blended and creamy, roughly thirty seconds.
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Crack in the egg; mix again until blended.
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Pour mixture into pie crusts, leaving just a little room at top to ensure contents don't spill over. Use a rubber spatula or back of a small spoon to smooth pumpkin mixture out around pie.
Cook and Assemble
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Cook until center of pie is set—i.e., pumpkin mixture does not wiggle when the pie is moved—roughly 20-25 minutes.
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Cool for 30 minutes before serving.
Serve
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For younger eaters, or if you just want to avoid the mess that inevitably come when a small child attacks a pie in a small tin, place pie and crust into a bowl and serve cobbler style. If your child needs a bit more sweetness, add a drizzle of honey on top.
Adapt
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To make a single whole pie, just pour the batter into a 9” crust and cook for 40-45 minutes. Let cool for at least an hour before serving.
