Ingredients:

  • 1 ½ cups All-Purpose Flour
  • 1 tablespoon Granulated Sugar
  • ½ teaspoon Fine Sea Salt (for pastry)
  • 8 tablespoons Unsalted Butter, chilled and cubed
  • 4 – 6 tablespoons Ice Water
  • 1 cup 100% Pumpkin Puree
  • 2 Large Eggs, lightly whisked
  • ½ cup Evaporated Milk
  • ¼ cup packed Light Brown Sugar
  • 2 tablespoons Pure Maple Syrup
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon Ground Nutmeg
  • ⅛ teaspoon Ground Cloves
  • Pinch Fine Sea Salt (for filling)

Instructions:

  1. Combine Dry Ingredients: Whisk together the flour, sugar, and salt in a large bowl.
  2. Cut in the Butter: Using a pastry blender or your fingertips, cut the cold butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  3. Add Water: Gradually drizzle in the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix; the dough should be shaggy.
  4. Shape and Chill: Form the dough into a flat disk, wrap tightly in cling film, and refrigerate for a minimum of 30 minutes.
  5. Preheat Oven & Prep Tin: Preheat the oven to 375°F (190°C). Thoroughly grease the 12-cup standard muffin tin cups.
  6. Roll and Cut: On a lightly floured surface, roll the chilled dough to about ⅛-inch (3 mm) thickness. Use the 4-inch (10 cm) cutter to cut out 12 rounds.
  7. Form Cups: Gently fit each dough round into a muffin cup, pressing firmly but carefully against the bottom and sides. Trim any excessive overhang. Prick the bottom of each crust several times with a fork.
  8. Blind Bake: Line the pastry cups with parchment paper or foil, fill with baking weights/dried beans, and bake for 10 minutes. Remove the weights and parchment, and return to the oven for an additional 5 minutes until the pastry is lightly set and pale blonde.
  9. Reduce Heat: Reduce the oven temperature to 350°F (175°C).
  10. Mix Wet Ingredients: In a medium bowl, whisk the eggs, evaporated milk, vanilla, and maple syrup until combined.
  11. Combine Dry Spices: In a separate small bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, cloves, and salt. Sifting the spices here prevents lumps.
  12. Combine Filling: Add the spiced sugar mixture and the pumpkin puree to the wet ingredients. Whisk until perfectly smooth and uniform.
  13. Fill the Crusts: Carefully pour the pumpkin filling into each pre-baked pastry shell, filling them about ¾ full.
  14. Bake: Bake at 350°F (175°C) for 20 to 25 minutes, or until the filling is mostly set and only the very centre wobbles slightly when the tin is gently shaken.
  15. Cool Down: Remove the tin from the oven and let the pies cool completely on a wire rack (about 1 hour). Once cooled, carefully remove the pies from the tin before serving.