Mini Pumpkin Pies
Ingredients:
Pie Filling
2 large eggs, whisked until frothy
1 (14 oz.) can of pure pumpkin (not pie filling)
1 cup evaporated milk
¾ packed brown sugar
3 T. bourbon
2 T. heavy cream
1 T. butter, melted and cooled
1 T. vanilla
1 t. ground cinnamon
1 t. ground ginger
¼ t. ground cloves
¼ t. salt
Freshly grated nutmeg
Few dashes of ground allspice
1 pint whipped cream
Crust
Simple pie crust works well.
1 ½ cups all purpose flour
½ cup butter, 1 stick softened
½ t. salt
3 T. cold water
Lets Cook:
Crust
Fluff or sift together in medium bowl, flour and salt. Add stick of butter and with a pastry knife, work butter into flour mixture until it is about pea size, with some larger pieces remaining. Add one tablespoon cold water at a time, mixing with your hands until dough forms into a firm ball (careful to not overwork, will result in tough dough. The goal is to gather mixture until it just holds together as it now is going to get patted out which helps to further “mix” ingredients).
Pinch off enough dough to about the size of a golf ball. Flatten with palm of hand on pastry mat (a silicone mat works well), until about the size of your palm. Place in mini muffin tin, work dough in and around edges of cup. Repeat for remaining 11 cups.
Pie Filling
Whisk eggs in large bowl until frothy, about 2 minutes. Add all remaining ingredients (except whipped cream), beat until well blended and smooth. Divide pumpkin mixture among pastry shells. Bake in 375 degree oven for about 40 minutes until wooden toothpick inserted in center pulls out clean. Let cool before removing from pan. Top each warm mini pie with freshly whipped cream just before serving! Yum, they will come back for more!