How to make Mini Pumpkin Pies
Prepare the Crust:
Whisk flour and salt together in a small bowl.
Cut in the cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
Add ice water, 1 tablespoon at a time, until the dough comes together.
Form ball into a small disk, wrap, and chill for 15 minutes.
Roll and Shape the Crust:
Preheat oven to 350°F (175°C).
Roll out the chilled dough on a lightly floured surface until it is about one-eighth inch thick.
Cut the dough into circles large enough to fit two 4-inch mini tart pans or ramekins.
Place the dough in the pans, pressing it along the bottom and sides, then trim any excess.
Save the excess dough to make mini-shaped cutouts.
Make the Filling:
In a small bowl, whisk together beaten egg, pumpkin puree, sugar, cinnamon, ginger, nutmeg, and vanilla.
Gradually stir in the heavy cream (or canned coconut milk) until thoroughly combined and smooth.
Fill and Bake:
Pour the filling into the prepared crusts, dividing it evenly between the two pies. Gently tap each pie on the counter to level out the filling and remove any air bubbles.
Bake for 20 to 25 minutes, or until the filling is set and slightly puffed. Allow the pies to cool in their tins for at least 10 minutes, then transfer to a wire rack to cool completely.
I used Swerve in place of the sugar so my pies are wonky and sticky on top.
While the pies are cooling, roll out excess dough and cut out small shapes. I used a 2-inch spring loaded maple leaf cutter. Place the cutouts on a parchment paper or silicone mat lined baking sheet. Brush with egg wash, and bake for 10 minutes, until golden brown.
Let pie cool completely before serving or placing in the refrigerator. Serve chilled topped with whipped cream (or whipped coconut cream) and leaf cutouts.
Mini pumpkin pies are the ultimate fall indulgence for two. These little treats pack all the warmth and flavor of autumn in a compact serving.
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