Make the crust

1. Add 3/4 cup (98g) of flour and salt to a large food processor and pulse together 2 to 3 times.
2. Scatter the cubed butter over the flour and process until a crumbly dough forms, about 15 seconds. The flour should all be coated – none of the flour should be dry.
3. Add the remaining half cup of flour (65g) and pulse a few times until everything is evenly distributed. The doughy pieces should break up and it should look sandy. There shouldn’t be a bunch of big pieces remaining. A few are fine, but it should be mostly evenly distributed.
4. Move the mixture to a medium mixing bowl and add 2 tablespoons of the ice water. Start with 2 tablespoons and add from there. Using a rubber spatula, gently fold everything together. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together nicely, it’s ready. If the dough falls apart, add 1-2 more tablespoons of water and continue to press until dough comes together.
5. Pour the dough out onto a piece of parchment paper and work just enough for it to come together, then shape into a disc.
6. Wrap disc in plastic wrap and refrigerate for at least an hour or up to 2 days.

Make the pies

1. Preheat oven to 375°F.
2. Let the pie crust sit out for an hour or so, until it’s at a workable temperature. Place the pie crust onto a piece of parchment paper. Cover the crust with another piece of parchment paper and roll it out with a rolling pin to about 1/8 inch or so thick.
3. Use a 3 ¾ inch or 4-inch round cutter to cut out circles. You can use a cookie cutter, jar lid, biscuit cutter, or something similar. You’ll need 12 circles and will have to re-roll the dough once or twice. If it gets too warm to work with, you could chill it for a few minutes.
4. Press one pie dough circle into each cup, pressing it flat to the bottom and working it around the sides to fit the cup.
5. To make the pie filling, whisk together the pumpkin puree, eggs and light brown sugar in a large bowl. Add the remaining ingredients and whisk until well combined.
6. Divide the pie filling evenly between the crusts. I added about 2 tablespoons (40g) per crust. Bake for 15-20 minutes.
7. When the pies are set around the edges and the center is just set, remove the pies from the oven and set on a wire rack to cool for 1-2 hours.
8. Carefully remove them from the pan. You may need to run a knife around the edges to help release them. Place the mini pies in an air-tight container in the fridge to cool completely, 3-4 hours.
9. Top min pies with whipped cream, if desired, then serve. Pies can be made 1-2 days ahead and refrigerated until ready to serve. Best if eaten within 3-4 days.