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Dessert for 12

Mini Pumpkin Pies

Sugar cookie crusts hold spiced pumpkin custard and a honey cream topping in these small baked pies.

$0.33per serving $
85 minstart to table
12servings

AmericanBudgetDessertsThanksgiving on a budgetFall

Ingredients

  • 1 pkgs pillsbury refrigerated sugar cookie dough
  • 1 cup libby's pumpkin puree
  • 1/3 cup + 1tb packed light brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp each ground ginger
  • 1/8 tsp ground cloves
  • 1 pinch pepper
  • 1/2 cup heavy cream
  • 1 egg
  • 1 egg yolk
  • 1/2 tsp vanilla extract
  • 1 tsp unflavored gelatin
  • 1 1/2 tbsp water
  • 1 cup heavy cream
  • 2 1/2 tbsp honey
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt (optional)

Steps

  1. Heat the oven to 350 F and press the cookie dough into 12 greased muffin cups.
  2. Bake the crusts for 10 minutes, then cool them while preparing the filling.
  3. Whisk the pumpkin, brown sugar, cinnamon, ginger, cloves, pepper, cream, egg, egg yolk, and vanilla.
  4. Fill the crusts and bake for 25 minutes, until the centers are set and reach 160 F.
  5. Sprinkle the gelatin over the water and let it stand for 5 minutes, then warm it until smooth.
  6. Whip the cream with honey, vanilla, and salt, fold in the gelatin, top the cooled pies, and chill for 30 minutes.

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