Mini Pumpkin Pies with Cinnamon Roll Pie Crust

By á-10254

Ingredients

• INGREDIENTS
• 1 box Pillsbury pie crust
• 2 tablespoons butter, melted
• 1 teaspoon cinnamon
• 10 tablespoons sugar
• 1 1/4 cup pumpkin puree
• 1 large egg
• 1/2 tablespoon cinnamon
• (for whipped cream garnish, if desired)

Preparation

Step 1

Preheat oven to 400 degrees.
Unroll the Pillsbury pie crusts, use a basting brush to coat one side with melted butter, sprinkle with cinnamon and 2 tablespoons of sugar per pie crust.
Roll pie crust back into a log. Cut into 3/4 pieces.
Spray two 12-count mini muffin tins with nonstick cooking spray. Press the cut pieces of pie into the bottom of each cup, pressing with your thumb to move the cinnamon swirl all the way up the sides of the muffin cup, and making a well in the center of the muffin cup.
In a medium bowl, whisk together remaining sugar, pumpkin puree, cinnamon, and egg until smooth and well combined. Spoon mixture into the center of each cinnamon-roll crust.
Bake in oven for 12-18 minutes, or just until the edges of the crust have turned a light golden brown.
Allow to cool slightly before removing mini pies from the muffin tins. Top with whipped cream, if desired.