Ingredients:

  • 1 1/2 cups All-Purpose Flour
  • 6 tbsp Unsalted Butter, cut into small cubes (very cold)
  • 1 tsp Granulated Sugar
  • 1/4 tsp Fine Sea Salt
  • 4–6 tbsp Ice Water
  • 1 cup Pumpkin Puree (not pumpkin pie filling)
  • 2 Large Eggs, lightly beaten
  • 1/2 cup Evaporated Milk (full-fat preferred)
  • 1/2 cup Light Brown Sugar, packed
  • 1/4 cup Granulated Sugar
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Freshly Grated Nutmeg
  • 1/8 tsp Ground Cloves
  • 1/2 tsp Fine Sea Salt
  • 1 tsp Vanilla Extract
  • 1 cup Double Cream (Heavy Cream), very cold (Optional)
  • 2 tbsp Powdered Sugar (Icing Sugar) (Optional)
  • 1/4 tsp Ground Cinnamon (Optional)

Instructions:

  1. Combine Dry Ingredients: Whisk together the flour, salt, and sugar in a large bowl or food processor.
  2. Cut in the Butter: Add the cold butter cubes. Use your fingers or pulse the processor until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining.
  3. Hydrate the Dough: Slowly drizzle in the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
  4. Chill: Form the dough into a flat disc, wrap tightly in cling film, and refrigerate for a minimum of 45 minutes.
  5. Preheat and Prep: Preheat oven to 180°C (350°F). Lightly grease the 12-cup muffin tin cups.
  6. Roll and Cut: On a lightly floured surface, roll the chilled dough to about ⅛-inch (3 mm) thick. Use a 3.5-inch round cutter to cut out 12 circles.
  7. Form the Crusts: Carefully press each pastry circle into the muffin tin cups. Prick the bottom of each crust with a fork (docking).
  8. Blind Bake (Essential): Line the crusts with parchment paper or foil, fill with baking weights, and bake for 10 minutes. Remove the weights and paper, and bake for another 5 minutes until the bases are just starting to dry out.
  9. Prepare the Filling: In a large bowl, whisk together the pumpkin purée, both sugars, salt, and all the spices until smooth.
  10. Add Wet Ingredients: Whisk in the evaporated milk and vanilla extract, followed by the two lightly beaten eggs. Whisk only until just combined.
  11. Fill the Pies: Carefully pour the filling into the pre-baked crusts, filling each about ¾ full. Do not overfill.
  12. Bake: Bake for 25–30 minutes. The edges of the filling should be set, but the center should have a slight, gentle wobble when lightly shaken.
  13. Cool Completely: Remove the pies from the oven and transfer the entire tin to a wire rack. Cool completely (about 2 hours) before attempting to remove them from the tin.
  14. Whip the Cream (Optional): Whip the cold cream with powdered sugar and cinnamon until soft peaks form.
  15. Serve: Gently loosen the mini pies from the tin, top with a dollop of spiced cream, and dust with nutmeg.