1 ¾ cups all-purpose flour
½ teaspoon salt
½ cup unsalted butter
3–4 tablespoons ice water
1 can (15 oz) pumpkin puree
¾ cup granulated sugar
2 eggs
1 teaspoon pumpkin pie spice
½ cup heavy cream
In a large bowl, combine flour and salt. Cut the cold butter into the flour until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough holds together. Do not overwork it.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
On a floured surface, roll the chilled dough to about 1/8-inch thickness. Use a cookie cutter or the rim of a glass to cut out circles that fit your muffin tin.
Press each dough circle into the muffin tin wells, ensuring there are no gaps.
In a medium bowl, whisk together the pumpkin puree, sugar, eggs, pumpkin pie spice, and heavy cream until fully blended and smooth.
Pour the pumpkin filling into each crust until they are about ¾ full.
Place the muffin tin in the oven and bake for 20–25 minutes, or until the filling is set.
Allow the mini pies to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Enjoy these delectable mini pumpkin pies plain or with a dollop of whipped cream on top!
