2packages Dr. Oetker Whipped Cream Stabilizeroptional
Garnish:
cinnamon sticks optional
mini fondant pumpkins optional
Instructions
Preheat oven to 375ºF. Prepare mini pie molds.
Cream butter, sugar, salt and pumpkin emulsion until light and fluffy. Add eggs one at a time until fully incorporated.
Sift together flour and baking powder, add to butter mixture. Add milk and blend until smooth.
Remove from bowl and work the dough on a floured table. Chill until needed - about 2 hours.
Roll out chilled dough to about ¼ inch thick, cut into squares and to fit the size of your molds, then press evenly into tart molds. Use a fork to punch holes in the bottom of the pastry.
Return to the refrigerator to chill for an additional hour. Remove from fridge and weight the dough with pie weights or beans and blind bake until golden brown - approximately 10 minutes depending on your oven.
Remove from oven and set aside to cool.
To make the pie filling:
Reduce oven temperature to 350ºF.
Sift together the sugar, flour and spices in a bowl and use a hand whisk to combine.
In a separate bowl, whisk the remaining wet ingredients then add to dry ingredients, whisking until fully incorporated to a smooth consistency.
Bake for 30-40 minutes, depending on your oven.
To make the whipped topping:
Chill the cream, stainless steel bowl and whisk.
Pour the cream into the chilled bowl, add the stabilizer, spices and the pumpkin bakery emulsion.
Whip until stiff peaks form.
Assembly:
Using a 1M open star tip, pipe a generous amount of whipped cream onto each of the mini pies. Garnish with cinnamon sticks, a dusting of pumpkin spice and mini pumpkins.