Bourbon-Pumpkin Pie Bites

Fall flavors combine in these mini pies, easy for autumn entertaining. MORE+ LESS-

Sarah W. Caron

October 12, 2011

Pillsbury™ refrigerated pie crust, softened as directed on box

eggs

1/2

cup packed light brown sugar

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

tablespoons bourbon

can (15 oz) pumpkin (not pumpkin pie mix)

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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.

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.