Ingredients
2roundspie dough,homemade or store bought
1cuppumpkin puree
½cupheavy cream
1egg
¼cupbrown sugar
3tbspgranulated sugar
1tsppumpkin pie spice
½tspground cinnamon
¼tspkosher sea salt
½tspvanilla extract
Preparation
Preheat oven to 350 degrees F. 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-inch 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 1½ tablespoons of filling. Tap the tins on the counter to create a smooth, even filling.
Place in the oven and bake for 18 to 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.
