1. Mix the flour and confectioner’s sugar for the dough in a large bowl. Add the cold butter and cut with a pastry blender* or knife into small pieces. Next, add the egg yolk and one tablespoon of the ice water and mix/knead until a smooth dough forms. Add some more water if the dough is not coming together. Wrap the dough in plastic wrap and place it in the fridge for at least 30 minutes.

2. Preheat the oven to 190°C (375°F). Roll out the dough on a floured surface – you want the dough to be quite thin. Cut out 18-20 round dough pieces with a scalloped cookie cutter* with a size of about 7cm or use a glass the same size. You have to collect and roll out the remaining dough to get enough pieces. Grease two muffin tins*, transfer the dough pieces to the molds and press them to the bottom and sides to create nice pie crusts. Try to get them high enough so they can hold a nice amount of filling. Set aside.

3. In a bowl mix the pumpkin purée with heavy cream, egg, sugar, pumpkin pie spice and salt until well combined. Fill it 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 the mini pies for about 12-14 minutes – the filling will puff up a bit. Take the pies out of the oven and let them cool down in the tin until they are firm enough to be moved, then place them on a wire rack and let them cool down completely. Decorate the mini pies with some whipped cream to your liking before serving.