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1
To make the crust, start by cutting the butter into 1/4 inch squares. Put the butter in a small bowl and place in the freezer until needed.
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2
In the bowl of a stand mixer, combine the flour, salt, and sugar; mix just to combine. Add in the butter and beat until the butter pieces are the size of small peas and the mixture resembles coarse meal. Some butter pieces may not break down. If this happens, use your hands to squeeze the mixture together to break up the larger pieces.
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3
With the mixer running on low speed, slowly add in the very cold water, 1 tablespoon at a time. Stop adding water when the mixture comes together and is in wet clumps. Be sure to not add too much water - you don't want the dough to be extremely wet. You might not use all 5 tablespoons, or you might need to use more.
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4
Pour the dough onto a lightly floured surface. Form the dough into a disc. Flour all sides of the dough, and wrap the disc in plastic wrap. Chill in the refrigerator for at least 1 hour.
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5
Preheat the oven to 375 degrees F.
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6
When the dough is done chilling, remove it from the refrigerator, remove the plastic and place the disc onto a floured surface. Dust the top of the dough with flour and, using a rolling pin, roll out the dough into a 12-inch circle, about 1/8 inch thick. While you are rolling out the dough, be sure to check the bottom of the dough to make sure it is not sticking. If it starts to stick, add more flour to the work surface.
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7
Take one of your mini pie pans and turn it upside down and press it into the dough (place it onto the surface of the dough in a place where you'll still be able to get 3 more of the same sized cutouts). By pressing the pan down, you will cut a circle into the dough. Roll out the circle until it is large enough to place it into the mini pie pan, with the dough reaching to about 1/8-inch over the top of the pan. Using your forefinger and thumb, crimp the edges of the dough.
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8
Repeat this process with the remaining 3 mini pie pans and the remaining dough.
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9
Place the mini pie pans in the refrigerator while you make the pumpkin pie filling.
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10
In a medium bowl, whisk together the flour, brown sugar, sugar, salt, cinnamon, nutmeg, all spice, and cloves. Set aside.
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11
In a large bowl, whisk together the pumpkin, eggs, milk, and vanilla.
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12
Add the dry ingredients to the pumpkin mixture and whisk until fully incorporated and the filling is smooth.
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13
Remove the pie crusts from the refrigerator and evenly divide the filling between each pan. Place the pies on a baking sheet and into the oven to bake for 20 minutes.
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14
While the pie is in the oven, make the cranberry pecan crumble. In the bowl of a stand mixer, mix together the brown sugar, flour, and salt. Add the butter and mix until the butter is no larger than the size of a pea. Remove the bowl from the mixer and, if needed, use your hands to squeeze the crumble in your hands to break up the butter pieces more. Stir in the cranberries and pecans.
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15
After 20 minutes, remove the pies from the oven and sprinkle the crumble on top of each mini pie. Place the pies back in the oven and continue to bake for about 25-35 minutes, or until the crumble has turned a deep golden brown, and the crust is lightly golden. The filling will also be set and a toothpick inserted into the center should come out clean.
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16
Remove the pies from the oven and place on a cooling rack to cool completely. Slice each pie into 2, serve, and enjoy!
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17
The pies will last about 1 week, covered in foil, in the refrigerator.
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Pie dough recipe adapted from Baking Illustrated and Simply Recipes. Filling and crumble recipe from Beantown Baker.
