Mini Pumpkin Pie

Ingredients:

Pie Dough:

• 2 1/2 cups all-purpose flour
• 1/2 tablespoon granulated sugar
• 1/2 teaspoon sea salt
• 2 sticks cold unsalted butter
• Ice water as needed

Filling:

• 1 extra large can of pumpkin puree
• 2 tablespoons pumpkin pie spice
• 1/3 cup brown sugar
• 1 cup butterscotch chips
• Melted butter for sealing edges and covering the top

Instructions:

1. In a food processor, mix the pie dough ingredients until they are thoroughly combined and crumbly. Add ice water as necessary to bring the mixture together.
2. Transfer the dough mixture to a floured surface, shape it into a ball, then roll it out with a rolling pin. Cut out round disks of your preferred size.
3. In a large bowl, combine the pumpkin puree, pumpkin pie spice, and brown sugar. Stir well before folding in the butterscotch chips.
4. Spoon approximately a teaspoon of the pumpkin filling onto each disk, seal the edges with melted butter, and fold in half. Use a fork to crimp the edges.
5. Arrange the pastries on a baking sheet. Cut air vents into each one and brush them with melted butter.
6. Bake at 400 degrees for 30 minutes or until they are golden brown.

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