Pumpkin Pie Cupcakes

I love pumpkin pie, and small ones are easy to grab on the go, and pumpkin is considered a vegetable so it's actually good for you unlike most of your desserts with tons of sugar.

Mix 1 cup of flour with 1/2 cup of butter until crumbly, then add 3 tablespoons of water mix until dough forms.

On a well floured board roll the dough to be a little less than 1/4 inch thick. Cut into 5 inch round circles And put in muffin or cupcake pans and shape the edges as you like. Set it aside preferably in a cool place.

In a mixing bowl add 1 cup of pumpkin puree, 1/3 cup of honey, 1/2 a teaspoon of vanilla extract, 1/4 of a teaspoon of salt, 1 1/2 teaspoon pumpkin pie spice, and mix thoroughly.

Beat 1 egg separately.

Add 1/3 cup heavy cream and the beat egg to the pumpkin mixture and mix.

Pour the pumpkin mixture into the mini pie shells, and bake at 350 degrees F for 20 minutes, or until a toothpick inserted into into the center comes out clean.

In a mixing bowl add 1 cup of cream, 1 tablespoon of sugar, whip until fluffy then add 1/2 teaspoon pumpkin pie spice whip until stiff peaks.

Refrigerate until the cupcake pies are ready.

Once the cupcake pies have cooled add the whipped topping with a cake and pastry decorator with any design you want.

When you are done you will have beautiful portion size, mini pies that will satisfy your sweet tooth without sugar.

Serving size: All you can eat.

Servings: unknown.