Welcome, Terry, take it away...
Thanks for hosting me today here at Mystery Lovers Kitchen. Today I’ll be sharing a recipe for mini pumpkin pies for two. After all, who doesn’t love pumpkin pie at this time of year? I know that my protagonist in the new Beachtown Detective Agency series, Jade Cavendish, loves them when her mom makes a batch (Jade’s not much of a baker!) One thing she didn’t love was learning that her dad decided (thanks to a minor midlife crisis) to turn over the agency to her.
On her first day as an entrepreneur, Jade realizes she had never reconciled herself to this whole concept of being an adult. She’s also sure that unless she can find new clients on her own, she’ll sink the agency her father built. Fortunately for Jade, she gets that client, a wealthy young woman who’s sure her husband is stealing money from her. Jade soon learns the ultra-wealthy have some very dark secrets. Her case draws her into the hunt for a man known as the Amorous Assailant and a showdown with a killer.
As soon as the nights cool down, we start looking forward to making little pies. A few years ago, we found this recipe on Food Network. It can easily be adapted to fruit pies. And the best thing is that you aren’t making a whole pie, so if it’s just you and your sweetie, this is a great way to go!
🎃 Pumpkin Pie for Two
Original recipe from Food Network
Cook
Time: 20 min Serves: 2 servings
Ingredients:
PIE CRUST:
2/3
cup all-purpose flour (we use Bob’s 1-1 Gluten Free)
3
tbsp unsalted butter, cut into small pieces, at room temperature
1
tbsp granulated sugar
1
tbsp confectioners' sugar
Pinch of salt
PIE FILLING:
2
large eggs
1/4
cup heavy cream
2
tbsp packed dark brown sugar
1 tsp pure vanilla extract
1/4
tsp ground cinnamon
1/4
tsp ground allspice
3/4 cup pumpkin puree
🎃
Preparation
Steps:
1.
Put a small baking sheet on a rack in the center of the oven, and preheat to
375 degrees F. Process the flour, butter, granulated and confectioners' sugars
and salt in a food processor until the mixture resembles wet crumbs and holds
together when squeezed in your palm, about 2 minutes. Divide the mixture evenly
between two 5-inch pie pans or ramekins. Firmly press the dough into the
bottoms, any corners, and up the sides.
2.
Place the tins on the hot baking sheet and bake the crusts until the bottom and
sides are golden brown. About 12 minutes for pie tins, about 18 minutes for
glass ramekins). Let cool completely on a cooling rack.
3.
After the crusts have cooled, whisk together the eggs, cream, brown sugar, vanilla,
cinnamon and allspice in a medium bowl. Stir in the pumpkin puree.
4. Mound the filling in the pie shells. Bake until puffed and the centers still look slightly wet but not loose, 25 to 30 minutes. Transfer to a cooling rack to cool completely before serving with whipped cream on top.
Note: If making fruit pies, there’s no need to cook the fruit, but the pies cook for 45 minutes.
Gina Rose, a wealthy young heiress, has a problem. Her new husband, a man she thought was her perfect match, is bleeding her dry. When Gina hires Jade to prove her husband is defrauding her, Jade quickly learns he's a terrible businessman. His investment properties are oozing money like open wounds.
On the surface, it appears Gina simply has bad taste in men. But Jade refuses to give up on her client so easily. Her investigation pulls her into a world filled with greed, one where secrets are a way of life, events are not always what they seem, and lies conceal deadly realities—including the Amorous Assailant’s true motive.
To Purchase Click Here
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Terry's
Halloween Week
Giveaway!
This giveaway is now over...
The prize is The Case of the Amorous Assailant
in either Kindle or print (for US residents.)
And we have a winner!
Congratulations to...
Grandpalanu!
