Pumpkin tassie (mini-pie) パンプキンミニパイ

 This is another example of a small bite tassie (pie) my wife made. This time it was a type of pumpkin pie (in keeping with the Thanksgiving holiday season) and  more of a dessert than an appetizer. She served this two ways. One was topped with cream cheese and toasted (grilled) (left) and the other as is. The pumpkin filling has all the seasoning of pumpkin pie, so this tasted like one bite pumpkin pie. The cream cheese butter crust added a nice crunch. The browned cream cheese topping definitely made it better.

Ingredients: (makes 24)
For crust:
8 Tbs. Butter
80 g Cream cheese
140 g AP flour

For the filling:
2 large eggs
1 cup brown sugar
1 cup pumpkin puree
2 Tbs. Evaporated milk
1 tsp. Cinnamon
1 tsp. Ginger
1/2 tsp nutmeg
1/4 tsp salt
(2 tsp. Of pumpkin pie spice could also be used instead of the cinnamon, ginger and nutmeg)

For topping
Small slice of cream cheese

Directions:
In a stand mixer with a paddle beat the butter and cream cheese until smooth, about 2 minutes. Stop the mixer and add the flour. On low speed, mix until no streaks remain and the dough starts to come together, about 1 minute. Scrape any stray dough from the sides of the bowl, gather into a ball and flatten into a smooth rectangle or disc.

Cut the cold dough into 24 equal pieces, (I did this by dividing the total weight of the dough by 24 to get the gram weight of each piece. That way they would at least be somewhat equal). Using your fingers, evenly press each piece into the bottom and up the sides of the 24 mini muffin cups, making sure there are no holes. I found the best way to get the dough into the cups was to make a small ball out of the dough, put it in the cup then using my thumb push down on the center of the ball forcing a depression in the center and the displaced dough up the sides of the cup. Then using my thumb and fingers spread the dough evenly up the sides of the cup. (First picture below). There is enough butter in the dough that the cups don’t need to be greased or paper cups don’t have to be used. Refrigerate for at least 1 hour. (I refrigerated over night).

For the filling if using canned pumpkin cook it in a sauce pan for several minutes until it turns darker in color and pulls away from the sides. (This helps remove the canned taste, moisture and concentrates the flavor). Let the pumpkin cool than mix in all the remaining ingredients together. It will look like the picture below. Scoop the filling into the prepared crust cups. (I used the smallest ice cream scoop). Cook in a 350 degree oven for 15 to 20 minutes until the crusts are golden brown and the filling has set. 

These are wonderful mini pumpkin pies which bear all the flavor of the fall season. They are good just eaten plain or topped with a small piece of cream cheese. They are best when toaster-ovened until the cream cheese becomes soft and develops caramelized spots.