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Mini Pumpkin Pies


For the Pie Crust:

3 cups Cup4Cup flour

2 tablespoons granulated sugar

1 teaspoon kosher salt

1 cup unsalted butter, cubed and cold

1 large egg

1/2 cup cold buttermilk

For the Filling:

15 ounce. can pumpkin puree

1 cup heavy cream

3/4 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

1 teaspoon kosher salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

Whipped cream, for serving


For the Filling:

1. Whisk together pumpkin, heavy cream, sugar, vanilla, salt, cinnamon, ginger, allspice, and eggs in a large bowl. Set aside.

For the Crust:

1. Place all dry ingredients into a food processor and pulse to evenly distribute. (Or if you do not have a food processor, place dry ingredients into a large bowl.)

2. Add the cold, cubed butter to the flour mixture, pulsing. (Or use a pastry cutter or fork to cut butter into the dry ingredients.)

3. Pulse (or hand mix) until the mixture resembles coarse meal.

4. Place mixture into a large bowl and set aside.

5. Combine the egg and the buttermilk together in a small bowl.

6. Create a well in the flour mixture, gradually whisk in the egg mixture with a fork.

7. Mix the dough until it forms a ball. Wrap dough tightly in plastic wrap. Allow dough to rest in a refrigerator for 30 minutes.

8. Remove dough from refrigerator and place onto a flat, working surface. Cut the dough in half. Place one half on working surface, and the other half back in the refrigerator.

9. Using extra Cup4Cup flour for dusting, roll out the dough to approximately 1/8th inch thick. Using a round cutter about 3 ½ inches in diameter, cut out circles of the pie dough. Repeat with the second half of the pie dough.

10. Spray 2 nonstick standard-sized muffin tins with pan spray. Carefully, press the pie dough into the tins, to yield 24 total. Be sure to use even pressure when pressing, so that there is no tearing and that they are evenly pressed into the tins.

11. Pierce the bottom of each pie crust with a fork to prevent bubbling when baking.

12. Blind-bake the crusts in a pre-heated 325°F oven for approximately 8-10 minutes until the crust is partially baked and the crust starts to turn light-golden brown.

13. Let the crusts cool slightly.

To Assemble & Serve:

1. Fill the lightly cooled crusts with approximately 2-3 tablespoons of the pumpkin pie filling. You want to use just enough filling so that it sits about ¼ inch below the top of the crust.

2. Bake pies in a preheated 325°F for about 10-15 minutes until the crust is golden brown and the filling appears to be set.

3. Let pies cool to room temperature. You may store pies in a refrigerator for up to one day.

4. Serve topped with whipped cream.

*Chef’s Notes:

1. The dough can be made ahead of time and stored in the freezer.

2. Be sure to keep the dough as cold as possible. When working with the dough, if it becomes too warm, place in the refrigerator/freezer for 5-10 minutes until it firms back up and then continue to work with it.