Ingredients:

  • 1 ¼ cups (150 g) All-Purpose Flour
  • 1 tablespoon (15 g) Granulated Sugar
  • ½ teaspoon (3 g) Fine Sea Salt (for crust)
  • 8 tablespoons / 1 stick (113 g) Unsalted Butter, cubed and ice-cold
  • 3-4 tablespoons (45-60 ml) Ice Water
  • 1 cup (240 g) Canned Pumpkin Purée (100% pure)
  • ½ cup (100 g) Dark Brown Sugar, packed
  • ½ cup (120 ml) Heavy Cream or Double Cream
  • 1 large (50 g) Egg, plus 1 large Egg Yolk
  • 1 teaspoon (5 ml) Vanilla Extract
  • 1 ½ teaspoons (7.5 g) Ground Cinnamon
  • ½ teaspoon (2.5 g) Ground Ginger
  • ¼ teaspoon (1.2 g) Ground Cloves
  • ¼ teaspoon (1.2 g) Ground Nutmeg
  • Pinch of Fine Sea Salt (for filling)

Instructions:

  1. Prepare the Dough: Combine flour, sugar, and salt in a large bowl. Cut the cold butter into the dry ingredients until the mixture resembles coarse breadcrumbs.
  2. Hydrate and Knead: Gradually add ice water, tablespoon by tablespoon, mixing until the dough just comes together. Do not overmix.
  3. Chill: Form the dough into a flat disc, wrap tightly in plastic film, and chill in the refrigerator for at least 1 hour.
  4. Roll and Cut: On a lightly floured surface, roll the dough to about ⅛-inch (3 mm) thickness. Use a 4-inch cutter to cut 12 rounds. Rework the scraps if necessary.
  5. Fit the Tins: Gently press the dough rounds into the cups of a 12-cup standard muffin tin, ensuring they fit snugly. Prick the bottom of each shell several times with a fork (docking).
  6. Blind Bake (Part 1): Line each shell with a small square of parchment paper and fill with pie weights/beans. Bake at 375°F (190°C) for 12 minutes.
  7. Blind Bake (Part 2): Carefully remove the weights and parchment. Return the shells to the oven for 5-8 minutes until the bases are dry and lightly golden. Remove and cool slightly. Reduce oven temperature to 350°F (175°C).
  8. Combine Wet Ingredients: In a medium bowl, whisk together the pumpkin purée, dark brown sugar, heavy cream, egg, egg yolk, and vanilla extract until smooth.
  9. Add Spices: Whisk in the cinnamon, ginger, cloves, nutmeg, and salt until evenly distributed.
  10. Fill the Shells: Carefully pour the filling mixture into the pre-baked pastry shells, filling them almost to the brim.
  11. Bake: Bake for 18-20 minutes at 350°F (175°C). The pies are done when the edges of the filling are set and the very centre still has a slight wobble.
  12. Cool Completely: Remove the tin from the oven and allow the pies to cool fully on a wire rack. Once cooled, gently lift the pies out of the tin and serve.