How to you make the best pumpkin pie? First, miniaturise it because everything is cute smaller; add a gooey caramel centre; a sweet coffee cream swirl on top and mead!
Ok these might be the most extra pumpkin pies you have even seen, but damn are they good.
20 mins + 3 hr Cooking Time, Makes 12
3 sheets shortcrust pastry
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup pumpkin puree
1/2 cup evaporated milk
1 egg lightly beaten
1/4 cup Stone Dog Pumpkin Mead
1/3 cup caramel
150ml thickened cream
2 tsp instant coffee, dissolved in 2 tsp warm water
2 tbsp icing sugar
Preheat oven to 200°C.
Using a cookie cutter (or cup) cut out circles, large enough to fill th cavities in a large muffin tray, from the pie crusts. Gently press the dough down and around the sides of the muffin pan, making sure the dough fits snuggly in each cavity. Bake for 10 minutes, remove from the oven and allow to cool slightly.
In a medium-sized mixing bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until well combined. Then whisk in the pumpkin puree, evaporated milk, the egg and Stone Dog Pumpkin Mead until fully combined.
Spoon the caramel evenly between all 12 pie crusts in the muffin pans, then top will pumpkin filling.
Bake at 200°C for 16-20 minutes or until the tops of the mini pumpkin pies are set and the crust is lightly golden brown. Remove from the oven and allow to cool on a wire rack for 30 minutes, carefully remove from the muffin pan, then place on the wire rack to finish cooling. Once cooled, place in an airtight container and transfer to the refrigerator to chill for at least 3 hours or overnight.
Just before serving, whip together the cream, coffee and icing sugar until soft peaks are achieved. Place or pipe a dollop on top of each pie and dust with cinnamon.