Pumpkin Handheld Pie Cake December 07 2012
'Tis the season to be baking! Fa~la~la~la~la...La~la~la~la~
I was sooo excited that my cast iron molding came! It's one from 1989. It's not that old that you can consider it vintage, but I figured the quality of this is better than new ones. It's one of the John Wright molding I got from a former owner of my molding from Maine! I love that each mold is a completely different sea shell. It's so very beautiful!
After my boyfriend gave it a nice scrub down to get rid of the rust, it was ready to get hot! I decided to make the pumpkin I had left over. When it got done, the crust is a little crispy and inside is like moist like pumpkin pie pudding. Thus I called it a handheld pie cake. Now picture this with a scoop of vanilla ice cream next to it! Yumm!
Makes 1 load of these (8 hand held pies)
1/3 cup + 1/4 cup whole wheat flour or all purpose flour. (I used wholewheat flour)
1/2 can of pumpkin
1 teaspoon butter
coconut oil for greasing pan
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon pumpkin spice
1/4 teaspoon all spice
4 cardamoms blended into powder
2 big scoops of vanilla bean ice cream or 1 teaspoon vanilla extract (I used ice cream)
2 scoops of 1/3 cup sugar
1/4 teaspoon sea salt
1/2 cup buttermilk
powdered sugar for garnish
Grease pan or molding pan with coconut oil. Preheat oven at 350F.
Mix all dry ingredients in a bowl. In a different bowl mix egg, butter, pumpkin, buttermilk. Use your bare hand to mix until the wet ingredients. Use pinching motion to break up everything into small pieces and help to warm up the ingredients. Slowly pour wet ingredients into the dry ingredients while keeping your hand in pinching motion to mix wet and dry together. When batter is mixed, it should be runny and gooey.
Pour batter in mold and bake for 50-60 mins. When it's done remove it from molding and let them cool on rack. If you want to add powder sugar on top, now is the time. Scoop a little bit of powder sugar in sifter and gently sift over each pie cake.