Mini Pumpkin Pies with Maple Balsamic Whip

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.