Miniature Pumpkin Pies

Miniature Pumpkin Pies

Ingredients

• 1 cup flour
• 1/4 teaspoon salt
• 1/2 stick butter, cut into small cubes
• 2 tablespoons cold water

• 1 15-ounce can of pure pumpkin puree
• 2 eggs
• 14 ounces of sweetened, condensed milk
• 1/2 teaspoon salt
• 1 tablespoon pumpkin pie seasoning

• 1/2 cup heavy cream
• 1 tablespoon sugar
• 1/4 teaspoon pure vanilla extract

Directions

1. Combine the flour and salt in a bowl, then cut the butter into the dry mixture using a pastry cutter or fork.
2. Add in the cold water and form the dough (more water may be necessary depending on a number of factors such as humidity, age of flour, etc.).
3. Wrap the dough in plastic wrap and refrigerate for 20 minutes.
4. Remove dough from refrigerator and unwrap. Using a rolling pin, roll out the dough to approximately 1/4 inch thickness.
5. Gently press the dough into the wells of a cupcake pan, then trim away any excess.
6. In a separate bowl, combine all of the filling ingredients and mix well. Evenly divide the filling ingredients among the cupcake pan wells with the dough lining.
7. Bake at 350°F for 18-20 minutes, or until a toothpick inserted into the center of the pies comes out clean. Allow the miniature pies to cool completely.
8. For the whipped cream, whip the heavy cream, vanilla and sugar vigorously until the desired stiffness of the cream is achieved. Serve over pumpkin pies. Will keep in refrigerator for 24 hours.