Makes 48 bite size mini pumpkin pies (mini muffin tin), or 24 small pumpkin pies (regular muffin tin)
Crust:
2 1/2 cups unbleached all purpose flour (12 1/2 ounces)
1 teaspoon salt
2 tablespoons sugar
12 tablespoons cold unsalted butter, cut into tablespoons
1/2 cup vegetable shortening, cut into 4 pieces
6 tablespoons ice water
Filling:
1 baking pumpkin or 1 can (15 oz) pure pumpkin puree
1 can (12 ounces) evaporated milk
2 eggs
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Topping:
1 cup cold heavy whipping cream
2 tablespoons real maple syrup
If using a baking pumpkin, cut the stem off (as if you were carving it for a jack o lantern), then cut the pumpkin in half and scrape out the seeds. Place a half inch of water into a glass 9 by 13 baking dish. Add the pumpkin halves, flesh side down, and cover with plastic wrap. Pierce a couple of vent holes in the plastic with a knife. Microwave 15 minutes (you will need to turn off your turntable). Holding the pumpkin halves with oven mitts, scoop the flesh out into a food processor, or if you have a vitamix blender, use that. Puree the flesh smooth. (You will need to use the tamper on your vitamix.) Measure out 1 1/2 cups of puree and store the rest for another use.
Combine 1 1/2 cups or the can of pumpkin puree, evaporated milk, eggs, sugar, and spices in your blender. Blend smooth, 10-20 seconds.
Combine flour, salt, and sugar in your food processor bowl. Scatter the butter and shortening over the top. Pulse 10 times. Turn the processor to "on" and quickly pour all the cold water in through the feed tube. Process just until it forms a ball of dough that cleans the sides of the bowl. Scrape the dough out onto a well floured counter top and cut in half. Roll out one half to 1/16 inch thick. (You want it quite thin, since the pies are so small.) Use a 4 inch round cookie cutter if you're using a regular muffin tin, or a 2 inch round cutter for a mini muffin tin. Press the dough rounds down into the muffin tin cavities, being sure to press it well into the corners and up the sides, with no air bubbles. Continue with the other half of the dough. You should get 24 regular muffin tin crusts or 48 mini muffin tin crusts.
Carefully pour the filling into the crusts so that it is just barely below the tops. Bake at 400 for 15 minutes for mini muffin tin pies, 20-25 minutes for regular muffin tin pies. The filling should be puffed and should no longer jiggle when it is done. Cool the pies in the tins on wire racks until they're completely cool, and then refrigerate until cold. Place a wire cooling rack over the top of each muffin tin and carefully flip over, then lift the muffin tin off. The pies should all come out. If any are stuck, run a very small sharp paring knife around the edge to loosen. Turn the pies right side up, and top with whipped cream. Serve.
Whipped cream: Combine cream and maple syrup in an electric mixer bowl. Whip on high speed until thickened and forming medium to stiff peaks. Pipe or spoon over the mini pies.
Crust:
2 1/2 cups unbleached all purpose flour (12 1/2 ounces)
1 teaspoon salt
2 tablespoons sugar
12 tablespoons cold unsalted butter, cut into tablespoons
1/2 cup vegetable shortening, cut into 4 pieces
6 tablespoons ice water
Filling:
1 baking pumpkin or 1 can (15 oz) pure pumpkin puree
1 can (12 ounces) evaporated milk
2 eggs
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
Topping:
1 cup cold heavy whipping cream
2 tablespoons real maple syrup
If using a baking pumpkin, cut the stem off (as if you were carving it for a jack o lantern), then cut the pumpkin in half and scrape out the seeds. Place a half inch of water into a glass 9 by 13 baking dish. Add the pumpkin halves, flesh side down, and cover with plastic wrap. Pierce a couple of vent holes in the plastic with a knife. Microwave 15 minutes (you will need to turn off your turntable). Holding the pumpkin halves with oven mitts, scoop the flesh out into a food processor, or if you have a vitamix blender, use that. Puree the flesh smooth. (You will need to use the tamper on your vitamix.) Measure out 1 1/2 cups of puree and store the rest for another use.
Combine 1 1/2 cups or the can of pumpkin puree, evaporated milk, eggs, sugar, and spices in your blender. Blend smooth, 10-20 seconds.
Combine flour, salt, and sugar in your food processor bowl. Scatter the butter and shortening over the top. Pulse 10 times. Turn the processor to "on" and quickly pour all the cold water in through the feed tube. Process just until it forms a ball of dough that cleans the sides of the bowl. Scrape the dough out onto a well floured counter top and cut in half. Roll out one half to 1/16 inch thick. (You want it quite thin, since the pies are so small.) Use a 4 inch round cookie cutter if you're using a regular muffin tin, or a 2 inch round cutter for a mini muffin tin. Press the dough rounds down into the muffin tin cavities, being sure to press it well into the corners and up the sides, with no air bubbles. Continue with the other half of the dough. You should get 24 regular muffin tin crusts or 48 mini muffin tin crusts.
Carefully pour the filling into the crusts so that it is just barely below the tops. Bake at 400 for 15 minutes for mini muffin tin pies, 20-25 minutes for regular muffin tin pies. The filling should be puffed and should no longer jiggle when it is done. Cool the pies in the tins on wire racks until they're completely cool, and then refrigerate until cold. Place a wire cooling rack over the top of each muffin tin and carefully flip over, then lift the muffin tin off. The pies should all come out. If any are stuck, run a very small sharp paring knife around the edge to loosen. Turn the pies right side up, and top with whipped cream. Serve.
Whipped cream: Combine cream and maple syrup in an electric mixer bowl. Whip on high speed until thickened and forming medium to stiff peaks. Pipe or spoon over the mini pies.
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