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Steps
1
Heat oven to 350°F.
2
Unroll both pie crusts. Using upside-down 4-inch mini pie pan as template, cut 4 crust rounds about 1/2 inch larger around than pie pan. Place 1 crust round in each of 4 (4-inch) mini pie pans.
3
In large bowl, beat pumpkin and brown sugar with electric mixer on medium speed until combined. Add eggs, pumpkin pie spice, salt and lemon juice; beat until well blended. Add mascarpone cheese; beat until smooth. Divide mixture evenly among crust-lined pans.
4
Bake 30 to 35 minutes or until center is set. Remove from oven to cooling rack. Cool completely before serving, about 45 minutes. Store in refrigerator.
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Recipe easily can be doubled or tripled.
Serve with whipped cream, if desired.
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No nutrition information available for this recipe
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