MINI PUMPKIN RECIPES RECIPES

Steps:

• Arrange a rack in center of oven; preheat to 375°. Spray bottoms and sides of a 24-cup mini muffin tin with cooking spray or brush with butter.
• On a lightly floured surface, roll pie dough to about 1/8" thick. Cut out rounds using a 3" cutter. Reroll scraps and cut more rounds as needed until you have 24.
• Transfer rounds to prepared muffin tin, pressing dough into bottom and up sides. Refrigerate until dough is firm, about 15 minutes.
• Meanwhile, in a large bowl, whisk pumpkin puree, condensed milk, egg, vanilla, cinnamon, ginger, salt, and nutmeg until smooth and well combined.
• Spoon filling into prepared muffin cups to reach almost all the way up the sides (about 1 heaped tablespoon), or pour in filling.
• Bake pies until center is set and puffed and edges are golden, 25 to 30 minutes. Let cool in pan 10 minutes (pies will deflate as they cool). Using a small offset spatula or a spoon, gently remove pies from tin and transfer to a wire rack. Let cool completely.
• In a large bowl, whip cream to soft peaks. Top pies with a dollop of whipped cream. (Place off-center if pies have decoration.) Shave chocolate on top of pies with a vegetable peeler, if using. Sprinkle with cinnamon.

Steps:

• 1. Preheat the oven to 300 degrees F. Line 18 muffin cups with paper liners. Place 1 whole cookie in the bottom of each lined cup.
• 2. In a large bowl, beat the cream cheese, granulated sugar, brown sugar, and 1/4 teaspoon fine salt on medium-high speed until smooth and creamy, 2 to 3 minutes. Scrape down the sides, reduce speed to low and beat in the eggs, 1 at a time, until combined. Beat in 1/3 cup sour cream and heavy cream. Stir in the pumpkin puree and pumpkin pie spice until smooth. Divide evenly among cookie-lined paper cups, filling almost all the way to the top.
• 3. Bake until the filling is just set, 40 to 45 minutes. A sharp knife inserted into the center will come out moist, but clean. Top each cheesecake with some of the remaining 1 1/4 cup sour cream, about 1 heaping tablespoon, using a spoon to gently spread. Cool completely in tins on a wire rack. Refrigerate until cold, 4 hours, or overnight. Top with a dusting of pumpkin pie spice.