Ingredients
Scale
For the dough
- 1 1/3 cup (175g) all-purpose flour
- 1/4 cup (30g) confectioner’s sugar
- 1/2 cup (100g) cold butter
- 1 egg yolk
- 1–2 tbsp. ice water
For the filling
- 3/4 cup (170g) pumpkin purée
- 1/3 cup (80ml) heavy cream
- 1 large egg
- 1/2 cup (100g) brown sugar
- 1 tsp. pumpkin pie spice*
- pinch of salt
For the decoration
- whipped cream (optional)
Instructions
- For the pastry mix flour and confectioner’s sugar in a large bowl. Add the cold butter and cut with a pastry blender or knife into small pieces. Add the egg yolk and one tablespoon of the ice water. Use your hands to form a nice ball of dough. Add some more water if the crumbs are not coming together. Wrap in plastic wrap and place in the fridge for at least 30 minutes.
- Preheat the oven to 375˚F (190°C). Roll out the dough on a floured surface – you want the dough quite thin. Cut out 18-10 round dough pieces with a 2.7 (7cm) scalloped cookie cutter or use a glass. You have to collect and roll out remaining dough to get enough pieces. Grease muffin tins, transfer the dough pieces to the molds and press to the bottom and sides to form nice crusts. Try to get them high enough, so they can hold a nice amount of filling. Set aside.
- In a bowl mix the pumpkin purée with heavy cream, egg, sugar, pumpkin pie spice and salt until well comnined. Fill into the prepared mini pie crusts – be careful and don’t spill filling over the edges, or they will stick to the tin when baked. Place one muffin tin at a time in the oven and bake for 12-14 minutes – the filling will puff up a bit. Take out and let cool down in the tin until the mini pies are firm enough to be moved, place on a wire rack and let cool down completely. Before serving decorate with whipped cream.
Notes
- *or 1/2 tsp. ground cinnamon, 1/2 tsp. ground ginger, pinch of ground nutmeg, pinch of cloves