Ingredients
- 3 3/4 c. flour
- 3 tbsp. sugar
- 1 1/2 tsp plus 1/4 tsp salt
- 3 sticks of unsalted butter
- 3 tbsp white vinegar
- 3 tbsp ice cold water
- 1- 15oz can pumpkin puree
- 1/4 c. packed dark brown sugar
- 3/4 tsp ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1/2 tsp vanilla
- 4 oz cream cheese, cut into small pieces
- 2 large egg yolks
- 1 beaten egg, for brushing
Preparation
Step 1
In a mixing bowl, combine flour, sugar and 1 1/2 tsp salt. Using a fork, cut in the butter until the mixture forms coarse crumbs. Add the vinegar and cold water, mixing until combined and formed into a dough. Do not over mix and add additional water if needed (1 tsp at a time. Form the dough into 3 disks and wrap in plastic wrap. Refrigerate for 2 hours.
In a saucepan, whisk together the pumpkin, brown sugar, spices and remaining 1/4 tsp salt. Cook over medium heat, stirring occasionally, to cook out the moisture. Remove heat and mix in the vanilla and cream cheese until incorporated. Mix in the egg yolks. Transfer to a bowl to cool.
Heat oven to 375 degrees. Working on disk at a time, roll out the disk on a well floured surface. Roll until 1/8in thick. Cut out 28 pumpkin shapes (or other desired shape), transferring them to the refrigerator as they are cut.
Cut 3 vertical slits in half of the pumpkins (these will be the tops).
Place 7 pumpkin bottoms on a greased baking sheet. Place 2 tbsp of the pumpkin mixture onto each bottom, leaving a border for the edges. Lightly brush the edges with egg. Place the tops over the mixture and seal with a fork. Repeat with the remaining pumpkins.
Brush the tops of the pies with the remaining egg. Bake until golden brown, about 23-25 minutes.