Mini Pumpkin Pies (Edit recipe)

These adorable mini pumpkin pies are packed with the flavours of fall and super fun! They are baked in a muffin pan and make the perfect individual servings.

50 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	212
Fat:	10 g
Carbohydrates:	24 g
Protein:	5 g
Cholesterol:	18 g
Sodium:	195 mg
Fiber:	1 g
Sugars:	10 g
Calculated per serving.

by The Sweetheart District

Serves: 12

Ingredients

1.5 cups All Purpose Flour
0.25 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening, cold, cut in tiny cubes (or vegetable shortening of choice)
0.333 cup Unsalted Butter, cold, cut in tiny cubes
1 tsp Salt
4 - 6 Tbsp Water, cold, with ice

Pumpkin Pie Filling

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Before making the pie crust, cut the butter and vegetable shortening into tiny cubes, place it on a small plate and leave it in the freezer for at least half an hour or until the butter is completely frozen.
To make the crust, add flour, salt, frozen butter, and frozen vegetable shortening into a mixing bowl and mix until the butter and vegetable shortening become the size of small peas and distributed evenly into the flour.
Change the paddle of your mixer into a dough hook.
While still mixing, add a tablespoon of the cold water at a time until the dough comes together when pinched.
On a floured surface, quickly roll the dough into a ball, wrap the dough tightly with plastic wrap and set in the fridge for at least half an hour.
Before making the pie filling, preheat the oven to 350 degrees.
Mix the pumpkin puree, evaporated milk, egg, sugar, pumpkin spice and vanilla extract until full combined.
On a floured surface, roll out the dough to about 1/8" thick. Make sure to work quickly because if the dough gets too warm, it can break apart.
Using a round object about 3" in diameter (like a glass), cut out 12 circles.
Stretch out each round slightly with your fingers and place them in a muffin pan, making sure each dough circle comes up slightly on the sides.
Pour in the pumpkin pie filling evenly in each one. It may help to use an ice cream scoop.
Bake for 30 minutes.
Optional - if you'd like, you can cut out little shapes with any extra dough you have to place on top of the pies. Make sure the pies bake for at least 10 minutes before placing them on top, then put them back into the oven to finish baking.
If you are adding dough to the tops, for extra colour, you can set the oven to broil on high for 1 minute after the half hour of cooking, making sure to keep an eye on them.
Let them cool completely before setting them in the fridge for a couple hours and enjoy!