Mini Pumpkin Pies | Flourish Flour

This is a fun way to serve pumpkin pie and would be perfect for a dessert bar this holiday season!

Pie Crust Ingredients:

2 1/2 cups Flourish Flour plus more to dust

1/2 Tbsp granulated sugar

1/2 tsp sea salt

1/2 lb COLD unsalted butter, (2 sticks) diced into 1/4" pieces

7 Tbsp ice water, (7 to 8 Tbsp)

1 (16 ounce) can pumpkin puree

1 (14 ounce) can sweetened condensed milk

2 large eggs

1 teaspoon pumpkin pie spice

Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine.
Add cold diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces then stop mixing. Mixture should remain dry and powdery.
Add 7 Tbsp ice water and pulse just until moist clumps or small balls form. Press a piece of dough between your finger tips and if the dough sticks together, you have added enough water. If not, add more water a teaspoon full at a time. Be careful not to add too much water or the dough will be sticky and difficult to roll out.
Transfer dough to a clean work surface, and gather dough together into a ball (it should not be smooth and DO NOT knead the dough). Divide dough in half and flatten to form 2 disks. Cover with plastic wrap and refrigerate 1 hour
Preheat the oven to 425 degrees F (220 degrees C).
Fit pie crust into a 9-inch pie dish and place it on a baking sheet.
Combine pumpkin puree, condensed milk, eggs, and pumpkin pie spice in a large bowl; mix until combined.
Pour mixture into the pie crust.
Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake until filling is set, 35 to 40 minutes.
Remove from the oven, and cool completely before serving/cutting.
Use a glass or cookie cutter to cut mini pieces of pie
Add whipped cream and serve!

This is such a great recipe for the holidays!

Recipes from All Recipes + Natasha's Kitchen

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