Mini Pumpkin Pies

Ingredients

Pie Crust:

• 2 unbaked Flaky Pie Crust

OR

• 48 mini Tart Shells from Tenderflake

Filling:

• 1 and 1/4 cups (285g) pumpkin puree*

• 3/4 cup (150g) packed light or dark brown sugar

• 1/2 cup (120ml) heavy cream

• 1/4 cup (60ml) whole milk

• 1 large egg

• 1/4 teaspoon salt

• 1 teaspoon ground cinnamon

• 1 teaspoon pumpkin pie spice*

• small pinch black pepper (optional)

Instructions

1. Prep the filling: In a large bowl with a handheld or stand mixer fitted with a whisk attachment– or simply using a whisk and mixing bowl– beat/whisk the pumpkin, brown sugar, heavy cream, milk, egg, salt, cinnamon, pumpkin pie spice (see pumpkin pie spice post), and black pepper together (on medium high speed if using a mixer) until completely combined, about 2 minutes. You’ll have about 3 cups of filling. Cover and refrigerate filling until step 5.

2. Preheat oven to 375°F (191°C). Grease two 24-count mini muffin pans. Nonstick spray is best. (If you only have 1 mini muffin pan, bake these in batches. Roll out first pie dough, shape, fill, and bake then roll out the 2nd pie dough, shape, fill, and bake.)

3. Shape the mini crusts: Working with 1 chilled pie dough at a time, place the dough onto a floured work surface. Roll into a large 12-inch circle. Use your warm hands to mold any cracking edges back together if needed. From the circle, cut rounds using a 2.5 inch cookie cutter. (Sometimes I use my 1/3 cup measuring cup, which is 2.5 inches in diameter.) You’ll have to re-roll the dough scraps a few times. Work quickly, as the dough becomes much more delicate the longer it’s at room temperature. You’ll get about 24 rounds per pie crust. Repeat with 2nd chilled pie dough for a total of about 48.

4. Place the dough rounds into greased 24-count mini muffin pan(s). Press the dough flat into the bottom of the crevice and up the sides. OR Spread 48 mini tarte shells on a baking sheet

5. Evenly spoon cold filling into each unbaked crust, filling to the top.

6. Bake mini pies until the center is just about set and edges are lightly browned, about 21-25 minutes. Allow to cool for 5 minutes before removing from the pan. If greased well, the mini pies pop right out using a spoon to scoop them up. Cool, then serve at room temperature or refrigerate until chilled and serve cold. Filling deflates a bit as they cool.

7. OPTIONAL: Top with whipped cream if desired.

8. Cover leftover pies tightly and store in the refrigerator for up to 5 days.