2 rounds pie dough, homemade or store bought ▢1 cup pumpkin puree ▢½ cup heavy whipping cream ▢1 egg ▢¼ cup brown sugar ▢3 tablespoons granulated sugar ▢1 teaspoon pumpkin pie spice ▢½ teaspoon cinnamon ▢¼ teaspoon kosher sea salt ▢½ teaspoon vanilla extarct ▢whipped cream, for topping
STEP-1
Preheat oven to 350°F. Spray two mini muffin tins with baking spray, set aside.
STEP-2
Roll out pie dough on a baking mat or lightly floured surface. Using a 3" circle or flower-shaped cookie cutter, cut out 24 pieces. Gently press into the wells of the prepared muffin tins. Place in the refrigerator to chill.
STEP-3
Meanwhile, in a large mixing bowl, whisk together the pumpkin puree, heavy cream, egg, sugars, pumpkin pie spice, cinnamon, salt and vanilla.
STEP-4
Remove the tins from the refrigerator and fill each crust with 1.5 tablespoons of filling (you can use a #40 cookie scoop to do this). Tap the tins on the counter to create a smooth, even filling.
STEP-5
Place in the oven and bake for 18-22 minutes or until the crust begins to turn golden brown in color. Remove from the oven and allow to cool in the tins for 15 minutes before transferring to a wire rack to cool completely.
STEP-6
Top with whipped cream and a sprinkle of cinnamon, if desired. Serve room temperature or chilled.