Best Mini Pumpkin Pies Recipe Flaky Crust Spiced
Forget the faff These delightful mini pumpkin pies have a crisp buttery crust and silky filling Perfect for buffets or cozy autumn nights Get the foolproof reci
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Cooking tools:
- Food processor
- Muffin tin
- Pie weights
- Cookie cutter
- Rolling pin
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Plastic wrap
- Refrigerator
- Cooling rack
- Spoon
- Kitchen timer
Ingredients
- 2 ¼ cups (315g) All-Purpose Flour, plus extra for dusting
- 1 teaspoon Granulated Sugar (for pastry)
- 1 teaspoon Fine Sea Salt (for pastry)
- 1 cup (225g) Unsalted Butter, very cold and cubed
- ½ cup (120ml) Ice Water
- 1 (15-ounce / 425g) can Pumpkin Purée
- ¾ cup (150g) Packed Light Brown Sugar
- 2 Large Eggs, lightly beaten
- 1 cup (240ml) Heavy Cream
- 1 teaspoon Vanilla Extract
- 1 ½ teaspoons Ground Cinnamon
- ½ teaspoon Ground Ginger
- ¼ teaspoon Ground Nutmeg
- Pinch of Ground Cloves
- ½ teaspoon Fine Sea Salt (for filling)
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