Mini Pumpkin Pies

To be honest with you, I don't even like pumpkin pie . . .

But it's super popular here in the US and for some reason I always feel like making it around this time of the year, or maybe just because I end up having a bunch pf pumpkins around :).

Anyway, this one is super easy other than the fact that you will be washing your muffin pan unless you used some paper trays for it. I wish I did, but hey, I had none at the time, so nevermind.

Ingredients

for the dough:
makes 12 muffin size mini pies

1 cup all purpose flour;

1 1/2 cup whole wheat flour;

1 stick butter;

a pinch of salt;

1/4 cup ice water.
for the filling:

1 cup pumpkin puree;

1/2 cup sugar;

pumpkin pie spice to taste;
I actually use this one spice mix called Winter Baking from Whole Foods, it's kinda like pumpkin spice plus some extra spices.

3/4 cup evaporated milk;

walnuts (optional);

1 egg.

Additionally, I would like you guys to check out these two videos by

@alphasteem. She explains how to make a pie crust easily in her Dtube video and there's also a recipe to her traditional pumpkin pie. It will also save me some time not typing out all the steps to a homemade pie crust ;) teamwork!

Directions:

Now assuming you're going to follow

@alphasteem's step by step video to a pie crust, I will just focus on the filling.

In a medium bowl mix together pumpkin puree, pumpkin pie spice, evaporated milk, a lightly beaten egg and sugar.

Roll out the dough and cut it into sorta equal square sheets, place them into your muffin pan.

Fill the pan with pie filling, you can also add some chopped walnuts and/or dough slices as decoration on top.

Bake at 400F for about 25-30 minutes or until the filling is set and the edges are golden brown.

You can top these mini pies off with some whipped cream or vanilla ice cream, although since this kind of dessert is usually served cold ice cream may not be such a great idea. To each their own though, people are weird about their food, I've learnt, so you do you :).

Enjoy!

The images were taken with a Canon EOS 5D Mark III and a Canon EF 24-105mm - F/4 lens.

_{artwork by @kookyan}