Bourbon-Pumpkin Pie Bites

 

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.