Mini Pumpkin Pies

Make crust: In the bowl of a food processor, combine flour, sugar, and salt. Add butter. Pulse. Add sour cream and just enough ice water for dough to hold together when squeezed. Form into a disk, wrap in plastic, and chill at least 30 minutes. 

On a lightly floured surface, roll out pie dough to 1/8-inch thickness. Use a 2 1/2-inch round cookie cutter to cut out 24 circles. (See Cook’s Tips.) Carefully press a thin round of pastry into each cup of a greased mini muffin pan to form crusts. Refrigerate at least an hour or freeze for up to two days.

Preheat oven to 400°F.

In a medium mixing bowl, whisk together brown sugar, salt, and spices. Add pumpkin, evaporated milk, and egg yolk. Whisk until well-combined.

Fill each chilled crust with a tablespoon of filling. Bake 12 to 15 minutes or until custard is barely set. 

Once cool, remove pies from pan. Serve at room temperature or refrigerate until ready to serve. If desired, top with sweetened whipped cream and garnish with a sprinkle of ground cinnamon.