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.
Step 1: Make the Crust
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.
Step 2: Make the Filling
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.
Step 3: Pour and Bake
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.
Step 4: the Whipped Topping
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.
Step 5: the Final Touch
Once the cupcake pies have cooled add the whipped topping with a cake and pastry decorator with any design you want.
Step 6: Done
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.