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Mini Drunken Pumpkin Coconut Pies

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Ingredients
  

For the Dough

  • 1 1/3 cup flour
  • 1/4 tsp salt
  • 1 tbs sugar
  • 1 stick cold butter cut into cubes
  • 2 tbs ice cold beer high ABV works best

For the filling

  • 2 cups pumpkin puree if using canned, make sure it is not pumpkin pie filling
  • 2 eggs
  • 3 tbs flour
  • 1/2 cup coconut milk fat scraped off the top of a can of full fat coconut milk
  • 2/3 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 cup pumpkin ale
  • 1 tsp coconut extract can sub vanilla extract

Instructions
 

  • In a bowl, add the flour, salt and sugar, mix to combine. Add the butter cubes and rub into the flour with your fingers, or a pasty cutter, until well combined. It will resemble coarse meal. Add the beer and mix until combined, adding more until all the flour is moistened and the dough is able to form a ball. Form into a disk, wrap tightly in plastic wrap. Refrigerate for at least an hour.
  • Preheat oven to 350. Roll out dough on a lightly floured surface. Cut dough into 4 inch circles, a large margarita glass works wonderfully for this.
  • Spray the wells of 12 to 14 muffin tins with butter flavored cooking spray. Place each circle into a well and gently press into shape, allowing for a bit of an overhang.
  • In a bowl, add all of the filling ingredients, whisk until well combined. Pour into mini pie crusts. Bake at 350 for 18-22 minutes or until the filling has set and no longer jiggles when the pan is shaken.