Ingredients:
For the Crust:
- 1 ¼ cups all-purpose flour
- ¼ tsp salt
- ½ cup Butter Premium Olive Oil
- 3-4 tbsp ice-cold water
For the Filling:
- 1 cup canned pumpkin puree
- 1/3 cup brown sugar
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- 2 large eggs
- 2/3 cup evaporated milk
For the Maple Balsamic Whipped Cream:
- 1 cup heavy cream, cold
- 2 tbsp powdered sugar
- 1 tbsp Vermont Maple Dark Balsamic Vinegar
Instructions:
- In a large bowl, whisk together flour and salt.
- Gradually add the Butter Olive Oil, mixing until the dough resembles coarse crumbs.
- Add ice-cold water, 1 tablespoon at a time, until the dough comes together.
- Roll into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to 375°F (190°C).
- In a medium bowl, whisk together pumpkin puree, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, salt, eggs, and evaporated milk until smooth.
- Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness.
- Cut out circles slightly larger than your mini tart pans (about 3 inches in diameter).
- Press dough circles into each mini tart pan, trimming the excess.
- Spoon the pumpkin filling into each crust, filling just below the edge.
- Place the mini pies on a baking sheet and bake for 20-25 minutes or until the filling is set and the crust is golden.
- Remove and let cool completely.
- In a chilled mixing bowl, beat heavy cream and powdered sugar with a hand mixer until soft peaks form.
- Add Maple Balsamic Vinegar and continue beating until stiff peaks form.
- Top each mini pumpkin pie with a dollop of maple balsamic whipped cream.
- Garnish with a sprinkle of cinnamon or a small pastry leaf decoration, if desired.