Ingredients
Scale
2 cups prepared Pumpkin Puree
1/2 cup brown sugar {I used light brown sugar}
3 large eggs
1/2 cup heavy cream
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 1/2 cups all-purpose flour
2/3 cup vegetable shorting {I LOVE Crisco!}
1 teaspoon salt
6 tablespoons cold water
Instructions
- Roll out pie dough to 1/4″ thickness.
- Using a giant daisy flower cookie cutter* cut out dough.
- Gently press dough cut-outs into mini-cupcake liners* and place in a mini cupcake pan.*
- Brush dough cut-outs with egg-wash (1 egg & 1 tablespoon of water).
- Using a 1 Tablespoon cookie scoop,* scoop pumpkin pie filling into center of the dough.
- Bake @ 350 degrees for approximately 14-17 minutes until golden brown.
- Let cool… and serve.
Notes
The HH suggests serving the mini pies with a dollop of whip cream on top.