These perfectly spiced and easy-to-make mini pumpkin pies are a fantastic Thanksgiving dessert that are small in size but big on taste.
Course: Dessert, Snack
Cuisine: American
Keyword: pie, pumpkin
Ingredients
Crust
6tbspcold unsalted butter, diced
3tbspcold shortening, diced
1 1/4cupall-purpose flour
1/2tspsalt
1/4cupcold water
Filling
3tbspand 1 tsp granulated sugar
1tspground cinnamon
1/4tspground ginger
1/4tspground nutmeg
pinchground cloves
pinchsalt
1/2cupand 2 tbsp canned pumpkin puree
2tbspmilk
2large eggs
freshly whipped cream, for serving
Instructions
In a medium bowl, combine the butter, shortening, flour, and salt. Blend the butter and shortening into the flour using your fingertips. Pinch the dough through your fingertips for the flakiest results. When the fats are evenly distributed, sprinkle the cold water on top. Stir the dough together with a fork. It may need more water, but try not to err on the dry side.
6 tbsp cold unsalted butter, diced, 3 tbsp cold shortening, diced, 1 1/4 cup all-purpose flour, 1/2 tsp salt, 1/4 cup cold water
Bring the dough together into a ball, press it into a disk, then wrap and refrigerate it for 20 minutes. Meanwhile, preheat the oven to 400°F.
Stir together all filling ingredients with a whisk. Set aside.
3 tbsp and 1 tsp granulated sugar, 1 tsp ground cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground nutmeg, pinch ground cloves, pinch salt, 1/2 cup and 2 tbsp canned pumpkin puree, 2 tbsp milk, 2 large eggs
Remove the dough from the fridge and flour a work surface. Roll the dough out to a rough 9" circle, using more flour as needed to prevent sticking. Use a 4" round cookie cutter to cut out 10 round pieces of dough. You'll need to gather scraps and re-roll to get 10 circles. Fit one dough circle into each cup in the muffin pan, and use your fingers to gently push it into the cup. You can flute the edges with your fingertips, or just leave it plain and rustic. Divide the pumpkin filling mixture between the cups.
Bake for 10 minutes, then turn the oven down to 325° for another 10 minutes.
Let mini pies cool in the pan completely before removing them. You may need to run a knife around the edges of the pies to pop them out of the muffin pan. Serve with whipped cream.