Mini Pumpkin Pies

The American Thanksgiving classic, but bite-size! These delicious treats are the perfect pudding to share at your next dinner party or friendsgiving.

Chill Time: 1 hour

Prep Time: 45 minutes

Total Time: 2 hours 10 minutes

Special equipment: stand mixer, cupcake tin, round cookie cutter and small cupcake liners

Ingredients:

For the Pastry:

312g pastry flour

195g bread flour

340g unsalted butter, cold

220g ice water

1 tsp kosher salt

For the Filling:

1 egg

50g caste sugar

1/2 tsp ground cinnamon

1/4 tsp salt

1/4 tsp ground ginger

1 pinch ground cloves

212g pumpkin puree

170g evaporated milk

2 tbsp butter, for greasing

Directions:

For the Pastry:

1. Use a stand mixer or your hands to meal the flours, butter, and salt together until pea size.

2. Add the water a bit at a time, you may not need all of it, and mix until just incorporated, but do not over mix!

3. Cover the dough with cling film and place in the refrigerator to chill for 1 hour.

4. Once the pastry is chilled, roll it out to the thickness of a pound coin and use a round cookie cutter that is larger than the opening in your cupcake tin, to cut out circles.

5. Pre-heat your oven to 180C.

6. Grease your cupcake tin with butter and press a circle of pastry into each hole. Poke the bottoms with a fork.

7. Place a cupcake liner in the centre of each bit of pastry and fill with baking beans. Blind bake the pastry for 10 minutes until the bottom is no longer raw.

8. Once baked, remove the baking beans and leave to cool while you make your filling.

For the Filling:

1. Heat oven to 180C.

2. In a large bowl, beat eggs slightly with a wire whisk or hand beater. Beat in sugar, cinnamon, salt, ginger, cloves, pumpkin, and milk.

3. Pour 2 tbsp of filling into each par-baked crust and bake for 20-25 minutes, until a knife inserted into the centre comes out clean.

4. Cool for 20 minutes before serving.

Tips:

1. Serve with vanilla whipped cream.

2. Do not over fill the pastry or your pie will explode out the sides.