Ingredients:

  • 1 ½ cups All-purpose (Plain) Flour, plus extra for dusting
  • 1 tablespoon Granulated Sugar
  • ½ teaspoon Fine Sea Salt (3 g)
  • ½ cup (1 stick) Unsalted Butter (very cold, cubed)
  • 4–6 tablespoons Ice Water
  • 1 ½ cups Pure Pumpkin Purée (360 g)
  • 2 Large Eggs, lightly beaten
  • ½ cup Light Brown Sugar, packed (110 g)
  • ½ cup Heavy Cream (Double Cream, 120 ml)
  • 1 teaspoon Vanilla Extract
  • 1 ½ teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Clove
  • ¼ teaspoon Fine Salt (1.25 g)

Instructions:

  1. In a large bowl or food processor, whisk together the flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.
  2. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a flat disc, wrap tightly, and refrigerate for a minimum of 30 minutes.
  3. Lightly flour a work surface. Roll the chilled dough out to about ⅛ inch (3mm) thickness. Use a 3-inch cutter to cut out 12 rounds. Gently press each round into the cups of the muffin tin. Prick the bottom of the shells generously with a fork.
  4. Place the filled muffin tin in the freezer for 10 minutes. This prevents shrinkage during baking.
  5. Preheat oven to 375°F (190°C). Place a small piece of parchment paper or a cupcake liner inside each pastry shell, filling it with pie weights, dried beans, or rice.
  6. Bake the weighted shells for 12 minutes.
  7. Remove the weights and parchment paper. Return the shells to the oven and bake for another 5–7 minutes, or until the pastry looks dry and lightly golden. Remove from oven and let cool slightly. Crucially, reduce the oven temperature to 350°F (175°C).
  8. In a large mixing bowl, whisk together the pumpkin purée, lightly beaten eggs, heavy cream, and vanilla extract until smooth.
  9. In a separate small bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, clove, and salt. This prevents spice clumps.
  10. Add the dry ingredients to the wet ingredients and whisk until the mixture is uniform and lump-free. Do not overmix.
  11. Carefully pour the pumpkin filling into the pre-baked shells, filling each one about three-quarters full. Bake at 350°F (175°C) for 20–25 minutes. The pies are done when the edges look set and the center has a slight wobble.
  12. Remove from the oven and allow the pies to cool in the tin for 10 minutes before carefully transferring them to a wire rack. The filling must cool fully (at least 60 minutes) to set properly.