What’s the best part of Thanksgiving? For some, it’s the turkey, the sides and all of the glorious fixings that come along with it. But for anyone with a sweet tooth it’s dessert – or more specifically pumpkin pie! – that makes the meal. And because there’s nothing better than a personal-sized pie, try our recipe for the perfect mini!
For the dough:
Combine the flour, sugar and salt in a food processor and pulse to mix. Add in the cubed, cold butter and pulse until the mixture forms a coarse crumb texture. One tablespoon at a time, add the ice water and continue pulsing until the dough begins to form. If you lightly squeeze the dough, it should hold it’s shape instead of crumbling. Transfer the dough to a work surface and shape it into one 6-inch disk. Chill in parchment for at least 1 hour before working with the dough.
For the pie filling:
Preheat the oven to 350 degrees F. Steep the milk in the chai spices for 3-4 hours ahead of time.
Cut the dough into 6 equal pieces and roll them out into small circles. Line 6 cocottes or ramekins with the dough circles, trimming the excess dough and pressing with a fork to crimp the edges.
Meanwhile, combine the pumpkin, eggs, brown sugar and steeped milk in a large mixing bowl. Whisk until incorporated and smooth. Add in the melted butter, vanilla, spices, salt and whisk to combine. Once mixed, pour filling into each of the mini pies.
Place the pies to a baking sheet and bake at 350 degrees F for 45-55 minutes or until the crust is golden brown and the center of the pie still has a bit of jiggle to it when moved.
In a large bowl, combine the pumpkin puree, eggs, brown sugar and evaporated milk. Whisk until smooth. Cool completely on a wire rack before serving.