Mini pumpkin pies

I'm a big fan of bite-sized dessert portions. They're easy to transport, share, and you can fool yourself into thinking that whatever you're eating isn't that unhealthy...

I've been craving for some pumpkin pie lately, and since it's a public holiday here in Singapore, I decided to take the opportunity to bake (although it's Deepavali and not Thanksgiving).

Mini Pumpkin Pies

recipe from A Cozy Kitchen

Makes 12

Ingredients:

Pie Crust

• 1 1/4 cups all purpose flour
• 1/4 tsp salt
• 1/2 cup butter, chilled, cut into pieces
• 4 tbsp cold water

Filling

• 1 1/2 cups canned pumpkin
• 1/2 cup sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 2 eggs lightly beaten
• 3/4 cup milk
  

Method: 

• Combine the flour, salt and butter in a food processor. Pulse until the flour looks piecey
• Transfer the flour mixture into a bowl and slowly add the cold water, mixing as you go.
• Knead the dough into a round ball, cover in plastic wrap and refrigerate for an hour (or if short on time, freeze for about 20 minutes
• Remove the dough from the refrigerator and roll out until it is roughly a 9x13 rectangle. Cut out circles of dough with a cookie cutter/glass/cup to cut out circles, and then mold them into the muffin tins. You may need to re-roll the dough to use it all up. Refrigerate again for about 30 minutes.

 

• While the pie shells are in the refrigerator, combine the pumpkin, sugar, cinnamon, ginger and nutmeg. Beat in the eggs and then stir in the milk.
• Carefully pour the filling into the pastry shells until almost full. 

• Bake for 50 minutes at 180C. 
• Allow the pies to cool and top with whipped cream.