Mini Pumpkin Pies Perfectly Spiced Recipe for Elegant Mini Desserts

Instructions:

• Combine Dry Ingredients: Whisk together the flour, sugar, and salt in a large bowl.
• 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.
• 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.
• Shape and Chill: Form the dough into a flat disc, wrap tightly in cling film, and refrigerate for a minimum of 60 minutes.
• Preheat Oven: Preheat the oven to 375°F (190°C). Lightly grease the muffin tin cups.
• Whisk Wet Ingredients: In a medium bowl, whisk the eggs and evaporated milk until smooth.
• 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.
• 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.
• 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.
• 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.
• Fill the Shells: Carefully pour the pumpkin filling into each pastry shell, filling them about three quarters full.
• Bake: Place the muffin tin in the centre of the preheated oven. Bake for 25 to 30 minutes.
• 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.
• 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.
• Serve: Once cool, gently lift the pies out of the tin using a small offset spatula or butter knife.