This is pretty much Pumpkin Pie Jr. These festive morsels are ideal for entertaining. Set up an interactive toppings bar for you and your guests to garnish with abandon.
Makes 12 mini pies
1 Spelt Pie Crust (½ recipe) (see page 244)
light or dark spelt flour, for rolling
1 recipe Classic Pumpkin Pie filling (see page 203)
Topping Ideas
whipped cream
plain Greek yogurt spiked with orange liquor and orange zest
melted dark chocolate or chocolate chips
baked Spelt Pie Crust scraps (see Notes)
pecans or walnuts
chopped roasted chestnuts
roasted pumpkin seeds
maple syrup
demerara sugar (dark brown sugar)
Preheat oven to 375ºF.
Roll dough on a floured surface with a floured rolling pin into a large circle ¼ to ½ inch in thickness. Using a 4-inch cookie cutter or large rim of a glass, cut rounds and transfer to a standard muffin tin, gently pressing to fit in. Repeat rolling and cutting with remaining scraps. Roll any odd scraps and cut into small rounds to bake later for use as a topping. Freeze dough in muffin pan until solid (about 30 minutes).
Fill frozen shells with 2½ to 3 tablespoons of filling (there will likely be leftover, which you can bake in ramekins or make more mini pies with). Bake for 20 to 30 minutes, until crust is crisp and filling is just-set, slightly puffed, and a knife inserted in the center comes out mostly clean (tap the side of the muffin tins—the centers should only jiggle a little). Cool completely in muffin tin. Using a paring knife, run around the edges of the crust and pop out. Transfer pies to a serving platter.
Set up a topping bar where guests can adorn their mini pies as they like. Serve at room temperature or chilled.
NOTES
To bake pie crust scraps, preheat oven to 375ºF. Place scraps on a large-rimmed baking sheet and bake for 15 to 20 minutes, or until golden and puffed. Makes a nice little snack dipped into whipped cream (for the baker only, of course), or for garnishing your pie.