Mini Pumpkin Pies

INGREDIENTS

(makes 12 mini pies)

1 homemade pie crust

(see link for Catherine’s Favorite Pie Crust recipe) or use 2 storebought crusts

1 cup pure pumpkin puree ½ cup heavy cream 1 egg ¼ cup brown sugar 3 Tablespoons granulated sugar 1 teaspoon pumpkin pie spice ground clove, just a pinch ½ teaspoon ground cinnamon ¼ teaspoon sea salt ½ teaspoon vanilla extract

METHOD

Preheat oven to 350°F. Spray each well of a standard size 12-cup muffin pan with nonstick cooking spray. On a lightly floured surface, roll dough out into 12-inch circles. Use a 3-inch cookie cutter or a glass and cut out 24 circles. Gently press dough into each muffin tin, making sure that the dough comes up over the sides of the wells. Place the tin in the refrigerator while you make the filling.

Combine pumpkin puree, heavy cream, egg, sugars, pumpkin pie spice, ground clove, cinnamon, salt and vanilla. Take the muffin pan out of the refrigerator and add about 1 ½ Tablespoons of filling to each of the wells. The filling will expand as it cooks. Place in the oven and bake for 15-20 minutes or until the centers are set and crust begins to lightly brown – do not overbake. Remove from oven, let cool for about 10-15 minutes. Gently run a knife around the outer crust to loosen. Remove pies from the tins and place on a wire rack to cool completely. Serve with a dollop of whipped cream and a sprinkle of cinnamon if desired!

Catherine’s Favorite Pie Crust: dosouthmagazine.com/catherines-favorite-pie-crust-recipe/

recipe Catherine Frederick images JeniFoto/Shutterstock