Petite Pumpkin Pies

How cute is this little pumpkin face? Cute enough to eat!

Petite Pumpkin Pies

Created by Snacking Squirrel

Crust

3 cups whole wheat flour

1 cup cold butter

1/2 tsp sea salt

1 large beaten egg

2 tsp apple cider vinegar

4-5 Tbsp cold water

Directions:

A. Mix flour and salt together in a bowl

B. Cut the cold butter into little pieces and press into flour

C. In a separate bowl beat in egg with vinegar; add water

D. Pour wet mixture into flour and mix with hands

E. Knead, form into a ball, and lay on a floured surface

F. Roll out with a rolling pin until 1/2-inch thick

G. Use a class or cookie cutter to cut dough into disks

H. Place disks into a greased muffin or tart pan

I. Save the extra dough for later

Filling

1 can pumpkin puree

1/2 cup brown sugar

1/4 cup honey or syrup

2 large beaten eggs

1/2 cup soft cream cheese

1/2 Tbsp pumpkin pie spice

1 dash extra cinnamon

1 tsp vanilla extract

1/2 cup raisins

Directions:

A. Make sure you soften the cream cheese before adding

B. Simply blend everything (except the raisins) together

C. Then stir in your raisins

D. Scoop filling into your crusts

Topping Directions:

A. Roll out the leftover dough like before

B. Using your cutter, make more circles

C. With a knife, carve out two triangle eyes

D. For the mouth, make half-moon cut outs

E. Gently place over your mini pies

F. For extra shine, coat tops with egg wash

Preheat Oven to 350F and bake for 45-50 minutes

Hint: To make it easier, don't cut out the face shapes until after

 you've secured the top dough layer to the bottom dough crust. 
Once it's secure, carefully carve out the faces to avoid squishing

makes 12