Name: These Mini Pumpkin Pies From Anna Olson Will Become Your New Addiction
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 individual pies or a 9-inch pie
Ingredients: 2 ½ cups all-purpose flour; 1 Tbsp granulated sugar; 1 tsp fine salt; 3 Tbsp vegetable oil; 1 cup cool unsalted butter, cut into pieces (does not have to be ice cold); ¼ cup cool water; 2 tsp white vinegar or lemon juice; 2 cups pure pumpkin puree; ¾ cup packed light brown sugar; 3 Tbsp fancy molasses; ¾ tsp ground cinnamon; ¾ tsp ground ginger; ½ tsp ground nutmeg; ¼ tsp ground allspice; ¼ tsp ground cloves; ¼ tsp fine salt; 3 large eggs; 1 ⅓ cups whipping cream; 1 ½ cups whipping cream; 1 ½ Tbsp instant skim milk powder; 2 Tbsp icing sugar

Prep Time

20 min

Cook Time

30 min

Yields

6 individual pies or a 9-inch pie

I love a good pumpkin pie when the cold-weather entertaining season hits, and these individual pies are adorable and fulfilling. This recipe can be baked as a traditional 9-inch pie. Prepare the dough and filling as per the recipe, line a glass pie plate with the pastry and chill while making the filling. Bake the pie for about 50 minutes at 375°F.

ingredients

Pie Dough

2 ½

cups all-purpose flour

Tbsp granulated sugar

tsp fine salt

Tbsp vegetable oil

cup cool unsalted butter, cut into pieces (does not have to be ice cold)

cup cool water

tsp white vinegar or lemon juice

Filling

cups pure pumpkin puree

cup packed light brown sugar

Tbsp fancy molasses

tsp ground cinnamon

tsp ground ginger

tsp ground nutmeg

tsp ground allspice

tsp ground cloves

tsp fine salt

large eggs

1 ⅓

cups whipping cream

Topping

1 ½

cups whipping cream

1 ½

Tbsp instant skim milk powder

Tbsp icing sugar

Ingredient Substitution Guide

directions

Notes

Chill and cooling time: About 3 hours.

Step 1

For the pie dough: Combine the flour, sugar and salt together. Add the oil and blend in using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, until the flour looks evenly crumbly in texture.

Step 2

Add the butter and cut in until rough and crumbly but small pieces of butter are still visible. Stir the water and vinegar (or lemon juice, if using) together and add all at once to the flour mixture, mixing just until the dough comes together. Shape the dough into 2 logs, wrap and chill until firm, at least an hour.

Step 3

Preheat the oven to 375°F and line a baking tray with parchment paper. Pull the pie dough from the fridge 30 minutes before you wish to roll it out.

Step 4

Divide the dough into 6 pieces. On a lightly floured surface, roll out a piece of dough to just under ¼-inch thick. Dust each of your 6 pie shells with flour and line the tart shell with the pastry, trimming away any excess. Place on the prepared baking tray. Repeat with the remaining pastry portions and tart shells, and chill the shells while you prepare the filling.

Step 5

For the filling: Whisk the pumpkin puree with the brown sugar, molasses, cinnamon, ginger, nutmeg, allspice, cloves and salt until evenly blended. Whisk in the eggs followed by the cream. Pour this carefully into each of the tart shells and bake for about 30 minutes, until all but an inch at the centre of each tart jiggle when the shell is moved. Allow the tarts to cool on the tray on a cooling rack to room temperature and then chill for at least 90 minutes before serving.

Step 6

To garnish the tarts, whip the cream and skim milk powder until it holds a soft peak when the beaters are lifted. Whisk in the icing sugar. Remove each tart from its metal shell. Dollop each tart with a bit of cream and serve.

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