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mini pumpkin pies in buttermilk pie crust with cinnamon whipped cream

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Ingredients

Pie Filling
  • 1 can pumpkin puree
  • ¾ cup sugar
  • 2 eggs
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ginger
  • ¼ teaspoon cloves
  • 1 can evaporated milk
Easy Buttermilk Pie Crust
  • 1 ½ cups flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 sticks unsalted butter, cubed
  • ¼ – ⅓ cup buttermilk
Cinnamon Whipped Cream
  • 1 cup heavy whipping cream
  • 1 tablespoon powdered sugar
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon

Instructions

Pie Filling
  1. Preheat oven to 350 degrees.
  2. Mix pumpkin, eggs and sugar.
  3. Add cinnamon, salt, ginger and cloves. Mix well.
  4. Slowly stir in evaporated milk.
  5. Pour into muffin tins lined with pie crust.
  6. Bake for 30 minutes
Easy Buttermilk Pie Crust
  1. Process flour, sugar and salt in food processor.
  2. Add butter.
  3. Process until coarse. (You should be able to mash the mixture together with your hands).
  4. Remove to a bowl. Add ¼ cup buttermilk, mix with your hands until buttermilk is fully incorporated.
  5. Add more buttermilk by the teaspoonful if needed.
  6. Form dough into two medium sized disks and refrigerate until needed.
  7. When ready to use, roll dough on floured surface to approximately ¼ inch thickness.
  8. Cut 4 inch circles in dough.
  9. Press into muffin tins.
Cinnamon Whipped Cream
  1. Beat cream, sugar, cinnamon on high speed until thickened, about 5-7 minutes.
  2. Add cinnamon. Beat to incorporate.
  3. Use immediately.

Notes

Serve at warm or at room temperature. These pies keep well in the refrigerator for several days. Microwave to reheat.

Find it online: https://saltandshare.com/post/mini-pumpkin-pies-in-buttermilk-pie-crust-with-cinnamon-whipped-cream/