Mini Pumpkin Pie

Ingredients:

Pie Crust:

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

Filling:

• One large can of pumpkin puree
• 2 tablespoons of pumpkin pie spice
• 1/3 cup packed brown sugar
• 1 cup butterscotch chips
• Melting butter for sealing the edges and glazing the top

Instructions:

1. In a food processor, mix together the ingredients for the pie crust until the mixture is fully combined and crumbly. Add ice water as needed to bind the dough.
2. Transfer the dough mixture to a floured surface, shape it into a ball, roll it out using a rolling pin, and cut out circular discs to your preferred size.
3. In a large bowl, blend the pumpkin puree, pumpkin pie spice, and brown sugar. Once mixed, gently fold in the butterscotch chips.
4. Spoon about a teaspoon of the pumpkin filling onto each disc, then fold the disc in half and use melted butter to seal the edges. Crimp the edges with a fork.
5. Arrange the pastries on a baking sheet, make air vents on each one, and brush with melted butter.
6. Bake in an oven preheated to 400 degrees for 30 minutes or until they achieve a golden brown color.