Cupcake Pumpkin Pies

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• Step 1

  Pie Crust
  1/4 cup Vegetable Shortening
  8 ounce Unsalted Butter
  1 1/2 cup All Purpose Flour
  1 tbsp Sugar
  1/2 tsp Salt
  Ice Water
  cut up the butter and the vegetable shortening into small pieces and put them along with the rest of the pie crust ingredients in the refrigerator for about 30 minute to keep them cold.

• Step 2

  get all your pie crust ingredients from the fridge and add them all to a food processor except for the water.
  start pulsating the food processor and add a tbsp of the cold water little by little until the mix starts coming together. I used about 6 tbsp of water.
  get some plastic wrapping paper and wrap your crust dough into a ball and put it in the fridge for about 30 min to an hour.

• Step 3

  Preheat the over at 425F

  15 ounce Pumpkin Puree
  3/4 cup Granulated Sugar
  12 ounce Evaporated Milk
  2 Egg(s)
  1 tbsp Pumpkin Spice
  1/2 tsp Salt

  add all the ingredients for the filling and whisk them together.

• 

  Step 4

  roll out the dough thin and cut it with a cookie cutter.
  **Its important to not make the crust thick so it can bake at the same rate as the filling.

• 

  Step 5

  place the mini crust inside the liner

• 

  Step 6

  fill up your mini pies with the pumpkin filling. Stick them in the oven for about 40-45 minutes. They will look slightly darker than when you first put them in.

• 

  Step 7

  cool them for 30 minutes and then put them in the fridge for about an hour so they can firm up and they'll be ready to enjoy.

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