Petrified Pumpkin Patch Pie Bites
These delightful mini pumpkin pie bites are a sweet and satisfying dessert. A crisp, buttery crust cradles a luscious, spiced pumpkin custard, perfectly portioned for sharing (or not!). They're a charming end to any meal, proving that even the most petrified treats can be utterly delicious.
Directions
- 1
For the crust: In a large bowl, whisk together flour and salt. Cut in the cold cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces.
- 2
Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 3
Preheat oven to 375°F (190°C). Grease a mini muffin tin.
- 4
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Using a 2.5-inch round cookie cutter, cut out circles and gently press each into the wells of the mini muffin tin.
- 5
For the filling: In a large bowl, whisk together pumpkin puree, granulated sugar, heavy cream, eggs, cinnamon, ginger, cloves, and black pepper until smooth.
- 6
Spoon the pumpkin filling into the prepared crusts, filling each about three-quarters full.
- 7
Bake for 20-25 minutes, or until the crusts are golden and the filling is set (a slight jiggle in the center is okay, but it should not be liquid).
- 8
Remove from the oven and let cool in the muffin tin for 10 minutes before carefully transferring to a wire rack to cool completely.
- 9
Serve at room temperature. These can be made a day ahead and stored in an airtight container.