Ingredients & Directions
Directions
Preheat oven to 400° F. Spray two mini cupcake pans with non-stick cooking spray. Set aside.
Combine pumpkin, eggs, sugar, cinnamon, salt, ginger and cloves in a large bowl. Whisk until mixed well. Whisk in heavy cream. Set aside.
Sprinkle flour on a work surface. Roll out the pie dough. Use a 2 ½-inch flower shaped cookie cutter to cut the dough. Place into prepared muffin pan using your fingers to press the dough down in the center and gently up the sides of each cup. Re-roll scraps and repeat until all the dough is used.
Fill each mini-cup with 2 tablespoons of filling. Bake for 15 minutes or until edges are golden. Let the mini-pies cool for 10 minutes in baking pans then transfer to a cooling rack to cool completely. Decorate with whipped cream. Serve.
Ingredients
- 1 pumpkin puree (15 oz.)
- 3 eggs, beaten
- 3/4 cup light brown sugar, packed
- 1-1/2 tsp. cinnamon
- 1 tsp. salt
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1 cup half-and-half
- 2 packages unbaked pie crust, softened but still cool
- flour, for dusting
- whipped cream, for decorating
Tips
Note: If only using one mini-cupcake pan, keep the other pie doughs in the refrigerator until the first batch is done baking.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.