Mini pumpkin pie spice bites

Pumpkin Spice Mix Preparation In a small bowl, mix together cinnamon powder, nutmeg powder, ginger powder and cloves.

CINNAMON COOL WHIP Whip chilled heavy whipping cream on slow speed for 5 minutes. Slowly add cinnamon powder and give 3-4 times fold.

Preheat oven to 170c.

PIE CRUST . Take a bowl and whisk together flour, sugar and salt.

Add in the butter and mix until you get a sand like a mixture.

Add cold water and make a dough.

Cling wrap and refrigerate for 2 hours.

PIE FILLING . In a large bowl combine white sugar, brown sugar and butter until creamy.

Mix in egg, heavy cream, flour and vanilla until creamy.

Fold in pumpkin puree and pumpkin spice mix. The batter will be speckled. Please don’t worry.

Take the dough out from the refrigerator and keep it outside for 15 minutes, knead well.

Flour a work surface and pat dough out about 1/4 inch thick.

Use a 2 inch round cookie cutter to cut out circles.

Place the dough circles into pan ( I always use muffin cups)

Press the perimeter of the pie dough so that they completely fill.

Use your hand to shape it further. Remember not to make it too high.

Scoop out the pie mixture and place it on pie crust.

Level it and bake for 25 to 30 minutes or until the centre of the pie is set. Be careful not to over bake.

Pie may be a little jiggly but not to worry it comes back to shape when it cools.

Cool the pies on the counter and then top it with a cinnamon cool whip.