Two-Bite Buttermilk Pumpkin Pies

By OralW

Ingredients

• CRUST
• 1 cup all-purpose flour
• 1/3 cup cake flour
• 1 tablespoon sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/8 teaspoon ground ginger
• 5 tablespoons unsalted butter, chilled, cut up
• 3 tablespoons shortening, chilled, cut up
• 1 1/2 to 2 1/2 tablespoons ice water
• FILLING
• 6 tablespoons sugar
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon plus extra for sprinkling, divided
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 egg
• 1 egg yolk
• 1/2 cup buttermilk
• 1/2 cup canned pure pumpkin
• 1 tablespoon unsalted butter, melted
• 1/2 teaspoon vanilla extract
• WHIPPED CREAM
• 1 cup heavy whipping cream
• 2 tablespoons packed light brown sugar
• 1/8 teaspoon ground nutmeg

Details

Servings 24
Adapted from cookingclub.com

Preparation

Step 1

1. Pulse all crust ingredients except 5 tablespoons butter, shortening and water in food processor until combined. Add butter and shortening; pulse until mixture forms coarse crumbs with some pea-size pieces. Add 1 1/2 tablespoons water; pulse until dough begins to clump slightly, adding additional water 1 teaspoon at a time if dough is dry.

2. On lightly floured surface, shape dough into 12-inch log 1 1/2 inches thick. Cover and refrigerate 1 hour or until chilled. (Dough can be made 1 day ahead.)

3. Arrange oven rack in lowest position. Heat oven to 325°F. Spray 24 mini muffin cups with cooking spray. Divide dough into 24 pieces; place 1 piece in each muffin cup. Press over bottom, up sides and slightly above top of cups, making sure bottom and sides are covered completely. Refrigerate while preparing filling.

4. Whisk 6 tablespoons sugar, 1 tablespoon flour, 1 teaspoon of the cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg and 1/4 teaspoon salt in medium bowl. Beat in egg and egg yolk at medium speed until smooth and thick. Beat in buttermilk, pumpkin, 1 tablespoon melted butter and vanilla until blended. Place filling in measuring cup with spout; pour into muffin cups. Sprinkle with remaining cinnamon.

5. Bake 35 to 40 minutes or until filling is set. Cool in pan on wire rack 10 minutes. Carefully remove from pan, using tip of small knife to release pies if necessary; cool on wire rack. (Pies can be made 1 day ahead. Cover and refrigerate.)

6. Meanwhile, beat all whipped cream ingredients in medium bowl at medium-high speed until firm peaks form. Refrigerate until ready to use. Serve pies at room temperature topped with whipped cream.