In a medium bowl combine the flour, salt and cold cubed butter. Mix together with your fingers until it crumbly. Slowly pour in the cold water. Mix together until it forms a dough.
Form the dough into a ball. Flatten to a 3 inch disk and tightly wrap in plastic wrap. Refrigerate for 30 minutes.
For the Pumpkin Pie filling
In a large mixing bowl, combine the pumpkin puree, sugar, spices, salt, milk and eggs.
Mix together with a hand whisk until combined and smooth. About 2 minutes.
Remove pastry from the fridge and roll out on a lightly floured surface to about 1/4 inch thick. Using a 4 inch cookie cutter, cut out 10 circles.
Place each pastry circle into a greased muffin tin. Repeat for all.
Evenly pour the pumpkin filling into each pastry casing.
Bake in a preheated 375 degree f/190 degree c oven for about 18 - 22 minutes or until cooked through. Remove from oven and allow to cool completely in the muffin tins on a cooling rack.
Use a sharp knife to run around the rim of muffin tins to loosen the pies. Remove and transfer to a cooling rack.
For the whipped cream
Place whipped cream in a bowl with the sugar. Beat on high speed until light and fluffy. About two minutes.
Pipe the whipped cream on top of the cooled pumpkin pies.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Single Serve Pumpkin Pies
Amount Per Serving (1 single serving pumpkin pie)
Calories 186Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 64mg21%
Sodium 213mg9%
Potassium 74mg2%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 6g7%
Protein 3g6%
Vitamin A 2901IU58%
Vitamin C 1mg1%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.