Keyword mini, pumpkin pie, pumpkin pie spice, thnaksgiving
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Pie Chilling Time 30 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 24pies
Calories
Author Divas Can Cook
Ingredients
PIE CRUST
1 ¼cupall-purpose flour
1tablespoongranulated sugar
1/2teaspoonsalt
1/4cupunsalted buttercold and finely chopped
1/4cupbutter-flavored shorteningcold
1/4cupcold water
PUMPKIN FILING
1/4cuplight brown sugarpacked
1/4cupgranulated sugar
4tablespoonsunsalted buttersoftened
1egg
1/2cupheavy whipping cream
1tablespoonflour
1teaspoonpumpkin pie spicecan add more if desired
1/2teaspoonvanilla extract
1cupcanned pure pumpkin
Instructions
Preheat oven to 350 F.
In a medium size bowl whisk together flour, sugar and salt.
Cut in butter and shortening until crumbly.
Stir in cold water.
Stir until dough forms.
Press dough into a disk.
Wrap in plastic wrap and refrigerate for 30 minutes.
In a large bowl combine white sugar, brown sugar and butter until creamy.
Mix in egg, heavy cream, flour and vanilla until creamy.
Fold in pumpkin. Batter will be speckled.
When pie dough has chilled remove it from fridge and knead lightly a few times.
Flour a work surface and pat dough out about 1/4 inch thick.
Use a small round cookie cutter to cut out 2-inch circles.
Place the dough circles into a non-stick mini muffin pan.
Press the perimeter of the pie dough so that they completely fill the tin. Use a fork to create ridges on the mini pie crusts if desired.
Place the batter into the pie crusts using a mini ice cream scoop.
Shake the pan or use a knife to level off the top.
Bake for 25 to 30 minutes or until the centers of the pie is set. Be careful not to over bake. Pie may be a little jiggly when it comes out of the oven but will set completely as it cools. Pies will be puffy when they come out of the oven, but will sink back down when cooled.
Cool pies on the counter and then top with cinnamon cool whip.