Peanut Butter Pumpkin Pies

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

Ingredients

• Servings: 16
• 2 eggs, beaten
• 1 (16 ounce) can pumpkin (not pie filling!)
• 1/2 cup honey
• 2/3 cup smooth peanut butter
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 (8 ounce) packages crescent rolls, regular size
• whipped cream (optional)

Recipe

• 1 heat oven to 375°f.
• 2 in a medium bowl, mix eggs, pumpkin, honey, peanut butter, cinnamon and nutmeg. stir until well mixed.
• 3 unroll dough; separate into 4 rectangles for each package. pinch and then press perforations to seal. cut each rectangle in half, to produce 2 squares per triangle. you will end up with 16 squares in total.
• 4 in ungreased muffin tin, gently press each square into each cup. be sure that you repair any tears that may occur. the corners should be slightly sticking out.
• 5 spoon pumpkin mixture evenly into each pastry cup.
• 6 bake for 15 minutes or until dough is nicely browned.
• 7 remove from oven and let cool 10 minutes. gently pull each pie out by lifting by 2 opposing corners. you can also refrigerate until cool and then remove.
• 8 if desired, top with fresh whipped cream and a light sprinkling of cinnamon. yum!