Ingredients:

  • 1 ½ cups All-Purpose Flour (180g)
  • 1 tablespoon Granulated Sugar
  • ½ teaspoon Fine Sea Salt
  • ½ cup Unsalted Butter, very cold and cubed (113g)
  • 4–6 tablespoons Ice Water
  • 1 (15-ounce) can Canned Pumpkin Puree
  • 1 (14-ounce) can Sweetened Condensed Milk
  • 2 Large Eggs, lightly beaten
  • 2 teaspoons Pumpkin Pie Spice Mix
  • 1 teaspoon Vanilla Extract
  • ¼ teaspoon Fine Sea Salt

Instructions:

  1. Combine flour, sugar, and salt in a large bowl or food processor. Cut in the cold butter using fingertips or pulse until the mixture resembles coarse meal with pea-sized pieces of butter remaining.
  2. Gradually drizzle in ice water, mixing just until the dough barely comes together. Form into a flat disc, wrap tightly, and refrigerate for at least 1 hour.
  3. Preheat oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin or tartlet pans.
  4. In a medium bowl, gently whisk the pumpkin puree, condensed milk, and eggs until just combined. Do not overmix.
  5. Whisk in the pumpkin spice, vanilla extract, and salt until the filling mixture is smooth.
  6. On a lightly floured surface, roll the chilled dough out to about 1/8-inch thickness. Use a round cutter slightly larger than the muffin cup opening to cut circles.
  7. Gently press the dough circles into the bottom and up the sides of the prepared muffin cups/tart pans, trimming any excess dough. Prick the bottom of each crust several times with a fork (docking).
  8. Carefully ladle or pour the pumpkin mixture into the lined shells, filling them about ¾ full.
  9. Bake for 20–25 minutes. The edges of the crust should be golden, and the center of the filling should be mostly set with only a slight wobble.
  10. Let the mini pies cool completely in the tin on a wire rack before attempting to remove them.