Mini Pumpkin Pies

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1 batch pastry dough
• 1 cup pumpkin puree
• 1/2 cup cream
• 1/4 cup whole milk
• 1 large egg
• 6 tablespoons brown sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1 pinch ground cloves
• 1/8 teaspoon nutmeg
• 1/8 teaspoon salt

Recipe

• 1 preheat the oven to 375 degrees f.
• 2 use a round or scalloped cookie cutter that is large enough to cover the bottom and sides of pan wells; a 3 to 3 1/2 inch cutter should be perfect for a regular sized muffin pan. use a smaller cutter if using a mini muffin tin. cut out 12 circles and press into a nonstick muffin pan.
• 3 in a medium bowl, whisk together the pumpkin, cream, milk, eggs, sugar, spices, and salt.
• 4 carefully fill the dough all the way to the top. pies will slightly puff up but will sink down again once they have cooled.
• 5 bake pies until crust is golden brown and pies are set and puffed, about 30 minutes. pies made in a mini muffin tin will take about 12 minutes and a full-sized will take 45-50 minutes.
• 6 cool, carefully remove from pans, and store covered in the refrigerator.