I used a recipe I found on Joy of Baking, who in turn, had adapted it from Martha Stewart's Pies and Tarts. On a whim, I decided to add in a bit of cardamom, and then I worried that the pie would taste like flowers. It didn't, thankfully; in fact, I was very pleased with the flavor. It's not an overly sweet pie, which allows the wonderful pumpkin flavor to shine.
1 can (15 oz) pumpkin puree
1/2 cup heavy cream
1/2 cup brown sugar
3 large eggs
1 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon cardamon
1/2 teaspoon salt
1 recipe pastry
Preheat oven to 350 degrees.
Spray 2 mini-muffin pans with non-stick spray.
Working with one disk of pastry, using a small cookie scoop, dollop balls of dough into the prepared pan.
At this point, I used a tart tamper to form the balls into crusts; be sure to dust the tamper with flour before each use. If you don't have a tamper, just use your fingers to press the dough into shape.
Refrigerate pan while repeating the process with the other disk of pastry and making the filling.
In a large bowl, combine the pumpkin puree, cream and sugar.
Mix until blended.
Add eggs, one at a time, beating after each addition.
Mix in spices and salt.
Remove muffin pans from the refrigerator, place each pan on a baking sheet, and fill each crust fully with the pumpkin mixture.
Bake pans for 15-20 minutes at 350 degrees, or until a tester inserted into the filling comes out clean.
Allow to cool for 5 minutes, and then remove from pan using a butter knife to help lift.
Serve with whipped cream, if desired, but I found these needed nothing extra.
Quarter 2 sticks of butter lengthwise.
Cut each quarter into 8 pieces.
Place cubes of butter on a plate and freeze for 15 minutes.
Measure flour, sugar, and salt into a gallon ziplock bag.
Add cubes of butter to bag.
Form into 2 disks.
Wrap each disk in plastic wrap, and refrigerate for at least an hour before using.