Minipasteles de calabaza

Ingredientes

• 2 refrigerated prepared pie crusts (14 oz), (store-bought)
• 1 (15 oz) can pumpkin ((not pie filling))
• 1 (14 oz) can sweetened condensed milk
• 2 large eggs
• 1 1/4 tsp ground cinnamon*
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/4 tsp salt
• Sweetened whipped cream, (for serving (optional))

Preparación

1. 1

   Adjust oven rack to lower 1/3 of the oven. Preheat oven to 375 degrees. Spray 20 wells of cupcake pans with non-stick cooking spray (dark cupcake pans work best if you have them for more golden brown crust).

2. 2

   In a mixing bowl whisk together pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, cloves and salt until well combined. Rap bowl against counter to remove large air bubbles and set aside.

3. 3

   Roll each pie crust out slightly thinner to about a 12-inch round. Cut into 3 1/2-inch rounds using a round cookie cutter. Transfer rounds to prepared muffin pans and press pie crust into bottom and sides of muffin wells.

4. 4

   Gather scraps and re-roll thinly, cut more rounds from dough. You should be able to get 20. Optionally with leftover scraps from here you can cut mini leaf or star shapes, spray with cookie spray and sprinkle with cinnamon sugar then place those on the tops of the muffin pans between mini pies.

5. 5

   Divide pumpkin pie filling among prepared crusts filling nearly to the top of each crust.

6. 6

   Bake in preheated oven until set through to the center, about 18 to 22 minutes.

7. 7

   Transfer to a wire rack and cool in pan 20 minutes. Use an offset spatula to slide pies out, then cool completely on wire rack.

8. 8

   Top with sweetened whipped cream and garnish with a pie crust decoration if using. Store pies in the fridge.