Preheat the oven to 425ºF.

Roll out the pie dough until about 1/8 inch thick. Using a 4-inch scone or cookie cutter, cut out 12 discs of pastry. Line each muffin space with a circle of dough, gently pushing it down to the bottom and making sure it reaches just over the top of the pan as it will shrink a tiny bit. Set aside.

In a bowl mix the sugars, salt, spices and zest together. Beat the eggs and egg yolk and add to the dry ingredients.

Add the pumpkin and mix together. Mix in the heavy cream and whisk until combined.

Fill each pie shell with the custard mix until almost at the top of the shell. Carefully transfer to a baking tray and bake at 425ºF for 15 minutes. Turn the oven down to 350ºF and bake for a further 45 minutes or until the centers of the pies are no longer jiggly.

Cool the pies for at least 1 hour before eating.

Recipe adapted from Simply Recipes.