YIELDS:24
PREP TIME:25 mins
TOTAL TIME:50 mins
Cooking spray or melted butter, for muffin tin
1
batch basic pie dough
All-purpose flour, for surface
1 1/3 c.
(300 g.) pumpkin puree
1 c.
(235 ml.) sweetened condensed milk
1
large egg
1 1/2 tsp.
pure vanilla extract
1 tsp.
ground cinnamon, plus more for serving
1/2 tsp.
ground ginger
1/4 tsp.
kosher salt
1/8 tsp.
ground nutmeg
3/4 c.
(175 ml.) heavy whipping cream
Milk chocolate bar, chilled, for serving (optional)
How to:
Arrange a rack in center of oven; preheat to 375°. Spray bottoms and sides of a 24-cup mini muffin tin with cooking spray or brush with butter.On a lightly floured surface, roll pie dough to about 1/8" thick. Cut out rounds using a 3" cutter. Reroll scraps and cut more rounds as needed until you have 24.
Transfer rounds to prepared muffin tin, pressing dough into bottom and up sides. Refrigerate until dough is firm, about 15 minutes.
Meanwhile, in a large bowl, whisk pumpkin puree, condensed milk, egg, vanilla, cinnamon, ginger, salt, and nutmeg until smooth and well combined.
Spoon filling into prepared muffin cups to reach almost all the way up the sides (about 1 heaped tablespoon), or pour in filling.
Bake pies until center is set and puffed and edges are golden, 25 to 30 minutes. Let cool in pan 10 minutes (pies will deflate as they cool). Using a small offset spatula or a spoon, gently remove pies from tin and transfer to a wire rack. Let cool completely.
In a large bowl, whip cream to soft peaks. Top pies with a dollop of whipped cream. (Place off-center if pies have decoration.) Shave chocolate on top of pies with a vegetable peeler, if using. Sprinkle with cinnamon.
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