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Mini Pumpkin Pies

Posted on November 08, 2015 by Jenny Devine | 1 comment

  

Yields 6 mini pies

- Crust -

  • 8 tbsp. cold unsalted butter (cut into smaller pieces)
  • 1 1/3 cups all-purpose flour
  • 1 tbsp. sugar
  • 1/4 tsp. salt
  • 4 tbsp. ice water

In a food processor, combine the flour, sugar and salt.  Pulse 2 or 3 times to mix.

Add the butter pieces and pulse 8-10 times until the mixture forms large, coarse crumbs.

Add the ice water a little at a time and pulse 10-12 times until the dough begins to form.

Transfer the dough to a work surface and shape it into a 6-inch disk.  Wrap it in plastic and chill for at least 1 hour.

- Filling -

1 (15 oz.) can pumpkin puree
3 large eggs
3/4 cup firmly packed brown sugar (dark or light)
1 cup evaporated milk
2 tbsp. unsalted butter, melted
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 tsp ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. salt

Preheat the oven to 350 degrees F.

Cut your dough into 6 equal pieces and roll them out into circles.  Line your cocottes with the dough circles and trim & press with a fork to finish the edges.

In a large bowl, combine the pumpkin puree, eggs, brown sugar and evaporated milk.  Whisk until smooth.

Slowly whisk in the melted butter, vanilla, cinnamon, ginger, nutmeg and salt until the mixture is smooth and well blended.  Pour the filling into your crust(s).

Bake until the filling is set, 50-55 minutes. The centers should jiggle slightly when the pan is given a gentle shake. Transfer to a wire rack and let cool completely.

- Vanilla Bean Whipped Cream -

 

In the bowl of a stand mixer, combine the cream, confectioners’ sugar and vanilla.

Beat with the whisk attachment on medium-high speed until medium peaks form.  Medium peaks are just able to hold their shape, but are still soft.

Drop a dollop of cream on each individual pie, or on each slice as you’re serving.

Enjoy! 

 

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Comments

  • Doris Greywall

    Use your microplane grateron whole,fresh nutmeg and cinnamon. The fresh spices make a huge difference in the taste.

 

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