Mini Deep Dish Pumpkin Pies

By srumbel

Author: Carla Cardello (www.chocolatemoosey.com)
Making mini deep dish pumpkin pies means you’ll have room for a slice on Thanksgiving after the big feast. They also make great gifts to box up for the holidays.

Ingredients

• Crust
• 1/2 cup (1 stick) unsalted butter, softened
• 3 ounces cream cheese, softened
• 1 cup all purpose flour
• 2 tablespoons granulated sugar
• Pinch of salt
• Pie
• 6 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 egg
• 1 cup canned pumpkin puree
• 3/4 cup evaporated milk
• Whipped Cream

Preparation

Step 1

For the crust
Wrap the outside of three 4-inch springform pans with aluminum foil to help prevent leaks.
In a large bowl, beat together the butter and cream cheese until light and fluffy, about 2-3 minutes. Gradually beat in the flour, sugar, and salt. Divide and shape the dough into three flat disks, wrap in plastic wrap, and chill at least 15 minutes.
Working with one disk at a time, roll the dough into a circle little bit bigger than one springform pan. Press the dough into the bottom and up the sides of the pan (if the dough breaks, patch into pieces). Repeat with the remaining disks. Refrigerate all three pans until ready to fill.

For the pie
Preheat the oven to 425F.
In medium bowl, whisk together the sugar, cinnamon, nutmeg, ginger, cloves, and salt.
In a large mixing bowl, beat together the egg and pumpkin. Beat in the sugar mixture then add the milk. Pour the filling among the three pans and bake 10 minutes. Turn the heat down to 350F and bake an additional 40-50 minutes or until the filling is set and toothpick comes out clean. Cool for at least two hours then refrigerate or serve immediately. Top with whipped cream before serving.