Ingredients

The following ingredients have 4 Servings
  • 2 rounds pie dough (homemade or store bought)
  • 1 cup pumpkin puree
  • 1/2 cup heavy whipping cream
  • 1 egg
  • 1/4 cup brown sugar
  • 3 tbsp sugar
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/4 tsp kosher sea salt
  • 1/2 tsp vanilla extract

Instruction

  • Preheat oven to 350 degrees. Spray two mini muffin tins with baking spray, set aside.
  • Roll out pie dough on a baking mat or lightly floured surface. Using a 3" circle or flower shape cookie cutter, cut out 24 pieces. Gently press into the wells of the prepared muffin tins. Place in the refrigerator to chill.
  • Meanwhile, in a large mixing bowl, whisk together the pumpkin puree, heavy cream, egg, sugars, pumpkin pie spice, cinnamon, salt and vanilla.
  • Remove the tins from the refrigerator and fill each crust with 1.5 tablespoons of filling (you can use a #40 cookie scoop to do this). Tap the tins on the counter to create a smooth, even filling.
  • Place in the oven and bake for 18-22 minutes or until the crust begins to turn golden brown in color. Remove from the oven and allow to cool in the tins for 15 minutes before transferring to a wire rack to cool completely.
  • Top with whipped cream and a sprinkle of cinnamon, if desired. Serve room temperature or chilled.