Since it was just me and the hubby for Christmas dinner, I didn’t want to make a large dessert with leftovers. With all the holiday cookies, treats and snacks that arrived from friends and family, the last thing I needed to add was a tempting 10″ pumpkin pie. I really hate wasting food, but I knew I’d just toss it out after Christmas. Then I saw the solution to my problem in William Sonoma — small pie pans.
My home pie pans are all 10 inches — that’s a lot of pie. But I spotted these lovely dishes (under 6″ in diameter). Sweet! While my husband views these as a single serving (heck, he thinks a 10″ pie is a single serving too), I view it as a double serving, or two days, of low carb dessert. Not too shabby.
So I went ahead and made two small low carb pumpkin pies.
But I ended up having more of the almond crust mixture than I needed. What’s a low carb girl who doesn’t like to waste food to do? Take the tiny dessert one step further with tiny ramekins! Yep, I just took the small amount of crust and pressed it to the bottom and up the sides of these little dishes. Presto! Instant single servings of pie.
I had more than enough pumpkin filling for both pie pans and ramekins. In fact, I ended up using my crème brûlée dishes to make small crustless pumpkin pies.
After baking everything I realized I ended up making a 10″ low carb pumpkin pie after all.
I just portioned the pie before baking. D’oh!
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