Another winner from Katie at Good Things Catered … These were SO good.
Seriously. I can’t express how good these were. Usually I can’t eat an entire piece of pumpkin pie, which is why I thought these would be perfect for Thanksgiving. Plus, it was just Scott and I and if there were any leftovers, I wanted to bring them to work and thought brining a half-eaten pie wasn’t so kosher. Little did I know, I wouldn’t want to SHARE these at all!
I had enough pumpkin mix to make more than 24 pie-lettes, so I rolled out more dough and made about 6 more. These were insanely good. Seriously. Try these. Go. Now.
Spiced pumpkin pie-lettes
From Katie, Good Things Catered
1/2 recipe basic pie dough (I used one part of a pre-made Pillsbury pie crust – the kind you roll out – and a little of the other half)
1/3 c. dark brown sugar
1/2 c. sugar
1 Tbsp all purpose flour
1/4 tsp salt
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground allspice
3/4 c. canned solid pack pumpkin
1 Tbsp molasses
1 large egg plus one egg yolk
1/2 c. cream
1. Place a heavy baking sheet in oven and preheat oven to 450 degrees
2. Spray mini muffin tin with baking spray.
3. Roll out pie dough and using 2.5 – 3 inch circle biscuit cutter, cut dough into 24 circles.
4. Press each circle into mini muffin tins, pressing dough up the sides.
5. In small bowl, combine pumpkin, molasses, and eggs.
6. Stir to combine uniformly and set aside
7. In large bowl (preferably with a spout), combine sugars, flour, salt, cinnamon, nutmeg, cloves, allspice, and whisk to combine thoroughly.
8. Whisk pumpkin mixture into dry ingredients.
9. Slowly mix in cream.
10.Carefully pour pumpkin mixture into each of the muffin tins, leaving 1/8 inch at the top of each crust.
11. Place mini muffin tin on top of preheated baking sheet and bake for 10 minutes.
12. Reduce oven temperature to 325 degrees and bake until filling puffs and center is fully set, about 10 additional minutes.
13. Remove from oven and let cool before removing from tins to serve.