At a time of year when pumpkin seems infused with everything, it takes a real zinger to wow those apple-pickin', hay-ridin' guests. They'll never forget this savory pumpkin pastry, not only for its candied bacon garnish -- but of course, a gram of hash to mellow out the autumn sunset.
16 oz can pumpkin (not pie filling)
2 whole eggs
1 cup cream (coconut cream also works)
3/4 cup sugar
1/4 cup dark corn syrup infused w 1g hash
1 tsp vanilla
1/2 tsp cloves
1/2 tsp ginger
1 tsp cinnamon
1 pack thick cut bacon
4-5 Packages refrigerated pie crusts (2-ct)
First, preparations: Infuse corn syrup ahead of time and set aside. For pie crusts, make your own if desired-- but I cheated and purchased the pre-made packages to save time. You will also need to use your best “candied bacon” recipe and prepare beforehand (we tossed a glaze together). Cut to size and or crumble to garnish with.
Preheat oven to 350 and spray muffin tins with nonstick spray. Using a biscuit cutter--or round whiskey glass--cut circles of pie crust out of the dough. These will press nicely into the bottom of each muffin cavity, forming the shell. Smash and re-roll dough scraps to get max use out of crusts.
Now mix eggs, sugar, infused corn syrup until well incorporated, adding in pumpkin, cream, spices and vanilla. Scoop the mixture into the shells. I found a heaping #60 scoop filled each one just below the top of crust, but amounts can vary depending on your cut and depth of dough shells.
Bake for about 30 to 35 minutes. They pop right out after baking to cool and can reload more shells for the next round. Decorate the tops of each batch with the candied bacon and serve at your next harvest party. You should get about 4 1/2 to 5 dozen out of this at about 25mg each.
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