1

Pie Dough

2

In a large bowl sift the flour, sugar, and salt.

3

Cut the cold butter into small pieces and add to the flour mixture.

4

Using a fork or pastry blender cut the butter into the flour until you have pea sized chunks of butter incorporated into the flour mixture.

5

Drizzle the ice water over the flour mixture and continue mixing until smalls balls form.

6

If they start sticking together, you’ve added enough water, if not then continue drizzling small amounts of ice water until dough coheres. Since we are using gluten free flour, you might have to add a bit more ice water than stated amount to make it cohere.

7

Divide your dough in half and wrap in plastic wrap, pressing dough into disks.

8

Refrigerate for about 20 mins.

9

Pie Filling

10

Place eggs, sugars, pumpkin puree, heavy cream, vanilla, and spices in a medium bowl.

11

Whisk until smooth

12

Refrigerate while your dough chills, this helps infuse the flavors more

13

Making the Pies

14

Take out one of the dough halves from fridge

15

Sprinkle gluten free flour on your work surface and a little bit on your rolling pin

16

Gently roll out the dough to a 10-11 inch circumference

17

Using a biscuit cutter or a drinking glass slightly bigger than muffin tin opening, cut circle into the dough

18

Place rounds into muffin tin, the sides will automatically overlap

19

Continue re-rolling leftover dough and cutting into circles

20

Take out the pumpkin filling from the fridge and pour it equally into each crust until close to edge

21

If you have leftover dough you can make little dough cutouts like I did and place on top of filling

22

Place muffin tins into preheated oven and bake 25-30 mins until set and crust is slightly golden around edges

23

Serve with whipped cream