Ingredients:

  • 1 ½ cups All-Purpose (Plain) Flour
  • 1 Tbsp Granulated Sugar
  • ½ tsp Fine Sea Salt (for crust)
  • 8 Tbsp Unsalted Butter, cold and cubed
  • 3–5 Tbsp Ice Water
  • 15 oz Pumpkin Purée (100% natural, not pie filling)
  • 2 Large Eggs, lightly beaten
  • ½ cup Evaporated Milk (full fat)
  • ½ cup Light Brown Sugar, packed
  • 2 Tbsp Maple Syrup (Grade A or B)
  • 1 tsp Vanilla Extract
  • 1 ½ tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • ½ tsp Ground Nutmeg
  • ¼ tsp Ground Cloves or Allspice
  • ¼ tsp 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 your fingers, a pastry blender, or a food processor, cut the cold, cubed butter into the flour mixture until the mixture resembles coarse breadcrumbs with some pea-sized chunks of butter remaining.
  3. Add Water: Gradually add the ice water, one tablespoon at a time, mixing lightly until the dough just comes together. Do not overmix; the dough should look slightly shaggy.
  4. Shape and Chill: Form the dough into a flat disc, wrap tightly in cling film, and refrigerate for a minimum of 60 minutes.
  5. Preheat Oven: Preheat the oven to 375°F (190°C). Lightly grease the muffin tin cups.
  6. Whisk Wet Ingredients: In a medium bowl, whisk the eggs and evaporated milk until smooth.
  7. Combine Dry Filling Ingredients: In a separate large bowl, whisk together the pumpkin purée, brown sugar, maple syrup, vanilla, spices (cinnamon, ginger, nutmeg, cloves/allspice), and salt until fully incorporated.
  8. Form the Filling: Pour the wet ingredients into the dry pumpkin mixture. Whisk gently until the filling is perfectly smooth and uniform. Do not over-whisk, as incorporating too much air can cause cracking.
  9. Roll and Cut Pastry: Remove the chilled dough. On a lightly floured surface, roll the dough to about 1/8-inch (3 mm) thickness. Use the 3-inch cutter to cut 12 rounds. Gather scraps, re-roll quickly, and cut any remaining rounds needed.
  10. Line the Tin: Gently press each pastry round into the prepared muffin cups, ensuring the dough reaches the base and sides. Trim any excessive overhang.
  11. Fill the Shells: Carefully pour the pumpkin filling into each pastry shell, filling them about three-quarters full.
  12. Bake: Place the muffin tin in the centre of the preheated oven. Bake for 25 to 30 minutes.
  13. Check for Doneness: The pies are done when the edges of the pastry are golden brown and the filling appears set, with only a very slight wobble in the absolute centre.
  14. Cooling is Crucial: Remove the tin from the oven and place it on a wire rack. Let the pies cool completely in the tin for at least 60 minutes to allow the filling to set fully.
  15. Serve: Once cool, gently lift the pies out of the tin using a small offset spatula or butter knife.