Ingredients
Equipment
Method
Make the pastry cookie cups
- Combine all-purpose flour, powdered sugar, and salt in a bowl, then cut in cold unsalted butter until the mixture looks like coarse crumbs. Add ice water, 1 tablespoon at a time, until the dough holds together when pressed.
- Wrap the dough and chill for 30 minutes. After chilling, roll it to about 1/8 inch thickness.
- Cut dough into 3-inch circles and press into a greased mini muffin tin to form cup shells. Fill each cup evenly without stretching the dough.
Bake the cups and fill
- Preheat the oven to 375°F, then pre-bake the cups for 10 minutes. Remove carefully when they look set and lightly dry on the edges.
- Whisk pumpkin puree, sweetened condensed milk, egg yolk, pumpkin pie spice, cinnamon, and salt until smooth. Spoon the filling into the pre-baked cups, filling close to the top.
- Bake at 375°F for an additional 12 to 14 minutes, until the filling is just set with a slight jiggle in the center. Let the cookies rest in the tin briefly, then transfer to a rack.
Cool and finish
- Cool completely before topping to prevent the filling from melting. Top each cookie with whipped cream and finish with a pinch of pumpkin pie spice.
Notes
Pro tip: Keep the butter cold and chill the dough fully so the cookie cups hold their shape in the mini muffin tin. Store airtight in the refrigerator up to 4 days; the pastry stays crisp best when topped with whipped cream right before serving. Freezing is not recommended because the custard texture can change after thawing. For a lower-sugar option, use evaporated milk plus a reduced-sugar sweetener in place of sweetened condensed milk to lighten the filling.