1 1 Pillsbury® refrigerated pie crust, softened as directed on box
cup packed light brown sugar
teaspoon ground cinnamon
teaspoon ground cloves
teaspoon ground ginger
teaspoon kosher (coarse) salt
cup whipping cream
can (15 oz) pumpkin (not pumpkin pie mix)
1Heat 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.
2Gently press rounds into 12 ungreased regular-size muffin cups, pressing folds of dough inside cups around sides to make smooth surface.
3In large bowl, beat remaining ingredients until smooth. Fill each cup to top of dough.
4Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes.
5Run 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.
Canned pumpkin is sometimes labeled as “pure pumpkin.”
There will be a little leftover pumpkin mixture. You can either make a few more pies or make a quick mini pumpkin cobbler. Pour the leftover mixture into a small baking dish and sprinkle with 1 package maple-brown sugar instant oatmeal. Top with 1 teaspoon butter cut into small pieces. Bake at 350°F 25 to 30 minutes.