Ingredients
2 1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup butter, cut
1/4 to 1/2 cup ice water
1 cup light brown sugar
1 tbsp cornstarch
1/2 tsp salt
1 tsp ginger
1 tsp cinnamon
1/8 tsp ground clove
1 1/2 cup pumkin puree
3 eggs
1 1/2 cups evaporated milk
- In a food processor mix together the flour, salt, and sugar. Add butter one piece at a time. Slowly add water until mixture has grainy texture. divide in two and shape into a disk. Wrap and chill for at least one hour.
- In a large bowl whisk together the brown sugar, cornstarch, salt, ginger, cinnamon, ground clove, eggs, and pumpkin puree. Add evaporated milk.
- On a floured surface, roll out dough 1/8 inch thick. Cut out large circles. Place circles in greased cupcake pan. Fill in with pumpkin mixture. Bake at 375 degrees for 10-15 minutes or until golden brown. Let cool.
Notes
Yield-15 mini pies
Flouring Violet 