Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2
eggs
1/2
cup packed light brown sugar
1
teaspoon ground cinnamon
1/2
teaspoon ground cloves
1/2
teaspoon ground ginger
1/2
teaspoon vanilla
1/4
teaspoon kosher (coarse) salt
1/2
cup whipping cream
2
tablespoons bourbon
1
can (15 oz) pumpkin (not pumpkin pie mix)
Preparation
Heat oven to 350°F. Unroll pie crust on cutting board. Using rolling pin, roll out crust until slighter thinner. With 4-inch round cookie cutter, cut crust into 12 rounds, gathering scraps and rolling out in order to cut last 3 rounds.
Gently press rounds into 12 ungreased regular-size muffin cups, pressing folds of dough inside cups around sides to make smooth surface.
In large bowl, beat remaining ingredients until smooth. Fill each cup to top of dough.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes.
Run knife around edges of cups to loosen. Turn mini pies out onto cooling rack; turn pies over. If desired, top each with whipped cream. Serve immediately. Store in airtight container in refrigerator.
