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Mini Maple Chai Pumpkin Pies with Whipped Coconut

Mini Maple Chai Pumpkin Pies with Whipped Coconut, baked in a sweet pastry crust topped with fluffy clouds of coconut whipped cream!
Course Dessert
Cuisine Pie
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 10 mini pies
Author i sugar coat it!

Ingredients

For the Pâte Sucrée:

  • 150 g sugar
  • 227 g unsalted butter soft, but cool
  • 4 g salt
  • 1 vanilla bean scraped
  • 1 egg
  • 60 ml milk
  • 437 g pastry flour
  • 2.5 g baking powder

For the filling:

  • 100 g packed light brown sugar
  • 2.5 g ground cinnamon
  • 2.5 g salt
  • 1 g ground ginger
  • 1 g ground cardamom
  • 1 g grated nutmeg
  • 1 g ground cloves
  • 1 can can pumpkin puree 15-ounce
  • 3 large eggs
  • 160 ml heavy cream
  • 120 ml maple syrup
  • 5 g pure vanilla bean paste

For the whipped cream:

  • 500 ml coconut cream or 35% whipping cream, chilled
  • 3 grams pure maple syrup
  • 1 gram pumpkin spice home-made or store bought
  • 2 packages Dr. Oetker Whipped Cream Stabilizer optional

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.