mini pumpkin pie

INGREDIENTS all-purpose flour salt unsalted butter cream cheese canned pure pumpkin granulated sugar egg milk vanilla extract ground cinnamon pumpkin pie spice

In a medium bowl, mix together the flour and salt. Pour the melted butter into the flour mixture, and blend together with a fork until the mixture is crumbly. Add the ice water one tablespoon at a time.

Use a fork and then your hands to form the mixture into a ball. It's ready to roll out when the mixture forms together but is still a bit crumbly.

Roll out the dough on a lightly floured surface, constantly flouring your rolling pin.

Carefully place the dough into a 6-inch pie plate, smoothing it out inside the pie plate and letting the edges overhang. Cut the overhanging edges with scissors, but leave at least an inch overhanging the rim of your pie plate. Pinch the edges to make a pretty pattern around the top edge.

In a large mixing bowl, beat the cream cheese with a hand mixer or stand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined.

Add the egg mixed with the milk and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and pie spice and beat until incorporated. Pour the pumpkin filling into the prepared pie crust.

Bake until the center is almost set. It will be puffed up but will settle as it cools. Place the pie on a wire rack and cool to room temperature.

Cut in half, top each piece with whipped cream, and serve.

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