Ingredients:
- 2 ¼ cups (315g) All-Purpose Flour, plus extra for dusting
- 1 teaspoon Granulated Sugar (for pastry)
- 1 teaspoon Fine Sea Salt (for pastry)
- 1 cup (225g) Unsalted Butter, very cold and cubed
- ½ cup (120ml) Ice Water
- 1 (15-ounce / 425g) can Pumpkin Purée
- ¾ cup (150g) Packed Light Brown Sugar
- 2 Large Eggs, lightly beaten
- 1 cup (240ml) Heavy Cream
- 1 teaspoon Vanilla Extract
- 1 ½ teaspoons Ground Cinnamon
- ½ teaspoon Ground Ginger
- ¼ teaspoon Ground Nutmeg
- Pinch of Ground Cloves
- ½ teaspoon Fine Sea Salt (for filling)
Instructions:
- Pulse flour, sugar, and salt for the pastry in a food processor. Add cold, cubed butter and pulse until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- Drizzle in ice water slowly, pulsing until the dough just comes together. Form dough into two flat discs, wrap tightly, and chill for at least 1 hour.
- Preheat oven to 375°F (190°C). Roll out one chilled dough disc thinly (about 1/8 inch thick) on a lightly floured surface. Cut out circles large enough to line the muffin cups, pressing gently into the base and up the sides. Trim excess.
- Prick the bottom of each shell several times with a fork (docking). Line the shells with parchment paper circles and fill with pie weights or dried beans.
- Blind Bake: Bake for 15 minutes. Remove weights and paper, then bake for another 5–7 minutes until the base looks dry and very lightly coloured. Remove shells and reduce oven temperature to 350°F (175°C).
- In a large bowl, whisk together all filling ingredients (pumpkin purée through salt) until completely smooth. Avoid over-whisking.
- Carefully pour the filling mixture into the pre-baked, warm pie shells, filling them nearly to the top.
- Final Bake: Bake for 18–22 minutes, or until the edges are set, but the very centre has a slight, gentle wobble when nudged.
- Cool completely on a wire rack before carefully removing from the tin. Serve topped with maple-sweetened whipped cream.