I like cutting corners, but only to the degree that I can get away with it. Trust me when I say that these mini pumpkin pies are *so* worth the extra effort.
Photo by Nathan Clendenin
Crust:
2 1/2 c. flour
1/2 c. brown sugar
1 T. molasses
2 t. ground ginger
1 t. cinnamon
1 c. salted butter (cut into 1 cm cubes, very cold)
1/4 c. water (more, if necessary)
Mix first five ingredients together. I like to use a pastry cutter to really work in the molasses. Then, cut the butter into the flour mixture until shaggy. (I never understood that term until I started working on this recipe. Trust me when I say that you will too.) Slowly add the water and work the dough until moist and doughy throughout. Refrigerate dough for at least 3 hours.
Filling:
1 pkg. cream cheese
2/3 c. brown sugar
1/2 c. sweetened condensed milk
2 eggs
1 can pureed pumpkin
1 t. ground cinnamon
1/2 t. ground ginger
dash of ground cloves
With electric mixer, mix thoroughly cream cheese and brown sugar. Stir in condensed milk, eggs, and pureed pumpkin. Finally, mix in cinnamon, ginger, and cloves.
Putting it together:
Adding flour if necessary, push a tablespoon of dough into each muffin cup and up the sides. It’s important to make sure there are no holes in the mini pie crust. Spoon filling into crusts until full. Bake in a preheated oven at 350 degrees for approximately 40 minutes. You want the filling to be nice and puffy and the crust to be golden brown.