- 310 g Küchenmeister wheat flour T405
- 4 g salt
- 230 g cold butter
- 120 ml ice water
- 425 g pumpkin purée (ca. 1 roasted hokkaido pumpkin)
- 1 can sweetened condensed milk
- 2 eggs
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
For the crust: Combine together the flour and salt. Add the butter (cut into pieces), and combine until the mixture resembles coarse crumbs. Stir in the water, one tablespoon at a time, until the mixture forms a smooth dough. Divide the dough into two balls, wrap them in plastic wrap and refrigerate for 4 hours or overnight.
Whisk together the pumpkin, sweetened condensed milk, eggs, spices, and salt until smooth.
Preheat oven (conventional 220°C / convection 200°C).
Grease two muffin tray and lightly dust them with flour. On a lightly floured work surface roll out one portion of the dough out. From the dough cut out circles (ca. 10cm diameter), re-rolling the dough when necessary until you have 12 circles. Fit the circles into the first muffin tray, crimping the edges when needed. Using the same method, roll out the second ball of dough, cut out circles, and fit them into the second muffin tray. Fill the crusts with the pumpkin mixture, making sure not to over fill the pies.
Bake the muffin trays one after another. After the first 15 minutes of bake time reduce the oven temperature (conventional 175°C / convection 155°C), and continue baking the pies for another 20-25 minutes. Remember to increase the oven temperature (conventional 220°C / convection 200°C)when baking the second tray of pies.
Remove the pies from the oven, and cool for at least 30 minutes in the pan before carefully removing them from the pan.
Serve with whipped cream and a sprinkle of cinnamon.