Attention pie crust lovers! These mini pumpkin pies are the best way to get maximum flaky crust to match every creamy bite of the filling. Bonus: Since they’re so easy to make, there’s no need to wait for Thanksgiving to whip them up.
For the crust: Put a small baking sheet on a rack in the center of the oven, and preheat to 375 degrees F. Process the flour, butter, granulated and confectioners' sugars and salt in a food processor until the mixture resembles wet crumbs and holds together when squeezed in your palm, about 2 minutes (this takes longer than seems necessary, but be patient). Divide the mixture evenly between two 5-inch aluminum pie pans or pie tins. Press the dough very firmly into the bottoms and up the sides, making sure to press it into the corners very well. Smooth and flatten the tops with your fingers or the back of a small spoon.
Bake the crusts on the hot baking sheet until the bottom and sides are golden brown (probably more in some spots than in others), about 12 minutes. Let cool completely on a cooling rack.
For the filling: Whisk together the eggs, cream, brown sugar, vanilla, cinnamon and allspice in a medium bowl. Whisk in the pumpkin puree and then the melted butter.
Put the filling in the pie shells. Bake until puffed and the centers still look slightly wet but not loose, 25 to 30 minutes. Transfer to a cooling rack to cool completely before serving.
For the lightly sweetened whipped cream: Put the cream, sugar and vanilla in a well-chilled bowl or in a bowl over ice. Beat with a whisk by hand or an electric hand mixer on medium-high speed until soft peaks form, about 1 minute.
Dollop each pie with some whipped cream and serve.
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