Pumpkin Pie Tassies

Ingredients

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Preheat oven to 375°F.
Place flour in a bowl large enough to hold all crust ingredients.
Whisk together oil, water, sugar, salt, and vinegar. Pour into flour and stir using hands until dough forms. Do not over mix or knead.
In each mini muffin cavity, place 1 heaping tablespoon of dough. Press evenly into mold to obtain smooth lined dough.
Prick bottom of mini pie shells and place in oven for about 13-15 minutes or until light golden on edges. Once removed from oven reduce oven temperature to 325°F.
Meanwhile place eggs in a bowl large enough to hold all remaining ingredients. Whisk eggs until no strings remain.
Add pumpkin, sugar, salt, ginger, cinnamon, cloves, milk, and cream. Mix until combined.
Pour filling into mini pie shells up to the edge. Place in oven and bake until center of tassies no longer tremble and is set, about 24- 28 minutes.
Meanwhile make caramelized pumpkin seeds by boiling together sugar, water, and salt in a medium saucepan.
Once boiling add pumpkin seeds and keep stirring until sugar syrup starts to become thick as honey.
Turn off heat and keep stirring for several minutes until seeds obtain a dry sugary coating.
Turn heat back on to medium and stir until part of sugary coating starts to melt.
Drop seeds onto parchment-lined or aluminum foil-lined surface.
Once tassies have cooled, decorate with crème Chantilly and caramelized pumpkin seeds.