Bourbon-Pumpkin Pie Bites

Fall flavors combine in these mini pies, easy for autumn entertaining.

  • prep time 15 min
  • total time 55 min
  • ingredients 11
  • servings 12

Ingredients

1
Pillsbury™ refrigerated pie crust, 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)
  • 1 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.
  • 2 Gently press rounds into 12 ungreased regular-size muffin cups, pressing folds of dough inside cups around sides to make smooth surface.
  • 3 In large bowl, beat remaining ingredients until smooth. Fill each cup to top of dough.
  • 4 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes.
  • 5 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.
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