Ingredients:

  • 175g all-purpose flour, chilled
  • 115g unsalted high-fat butter, frozen and grated
  • 15g granulated sugar
  • 4g fine sea salt, divided
  • 45ml ice-cold vodka or water
  • 245g canned pumpkin puree
  • 2 large egg yolks
  • 1 large whole egg
  • 120ml heavy cream
  • 100g dark brown sugar, packed
  • 5g pumpkin pie spice
  • 5ml pure vanilla bean paste
  • 240ml cold heavy whipping cream
  • 15g powdered sugar
  • 1 pinch ground cardamom

Instructions:

  1. Whisk chilled flour, 15g sugar, and 2g salt in a large bowl. Incorporate grated frozen butter using a pastry cutter until pea-sized lumps remain. Drizzle in cold vodka/water, tossing with a fork until dough just holds together. Wrap and chill for 60 minutes.
  2. Concentrate the filling: In a small saucepan over medium heat, stir pumpkin puree and pumpkin pie spice for 5 minutes until darkened and slightly reduced. Remove from heat.
  3. In a separate bowl, whisk together the egg yolks, whole egg, dark brown sugar, heavy cream (120ml), vanilla bean paste, and remaining salt. Gradually whisk in the warm pumpkin mixture until smooth.
  4. Preheat oven to 400°F (205°C). Roll out chilled dough to 1/8-inch thickness. Cut twelve 3.5-inch circles and press firmly into a standard metal muffin tin.
  5. Divide the pumpkin custard evenly among the crusts. Bake for 10 minutes at 400°F, then reduce heat to 350°F (175°C) and bake for an additional 12-15 minutes until the centers are just set but still slightly jiggly.
  6. Cool completely in the tin before removing. For the topping, whip 240ml heavy cream with powdered sugar and cardamom until stiff peaks form. Pipe onto cooled pies.