Ingredients:
1 pumpkin pie (already made)
3" mini pie crusts/tarts shells
white granulated sugar
butane torch
egg nog (optional)
Scoop out pie filling from pumpkin pie. Spoon filling into small shells until full and smooth out top. Sprinkle sugar on top of mini-pies and shake off excess. There should be a light layer of sugar covering the top. Use the torch to melt and carmelize the sugar until it is melted and brownish. Let cool.
Serve cold or warm it up. Goes well with a small glass of egg nog.
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