MINI PUMPKIN PIES IN MUFFIN TIN RECIPES

Steps:

• Preheat oven to 375°F. For the Mini Pumpkin Pies, unroll crusts on lightly floured surface. Using a 3 1/2-inch round cutter, cut out 6 rounds from each crust. Re-roll scraps as necessary. Press dough rounds into muffin pan sprayed with no stick cooking spray. Set aside.
• Mix pumpkin, milk, eggs, pumpkin pie spice and vanilla in large bowl until smooth. Pour into crusts, filling each almost to the top.
• Bake 25 to 30 minutes or until filling is set. Cool completely in pan on wire rack.
• Meanwhile, for the Vanilla Whipped Cream, beat cream, confectioners’ sugar and vanilla in medium bowl with electric mixer on high speed until stiff peaks form. Serve mini pies with Vanilla Whipped Cream and sprinkle with additional pumpkin pie spice, if desired.

Steps:

• Heat oven to 425°F. Remove crust from pouch; unroll on work surface. Using large round cookie cutter, cut out rounds. Gather up any scraps; reroll with rolling pin and cut out more rounds to make a total of 10. Press each crust round into ungreased regular-size muffin cup.
• In medium bowl, stir together apples, sugar, flour, cinnamon and vanilla. Divide mixture evenly among crust-lined muffin cups.
• Bake 18 to 20 minutes or until crusts are golden brown and mixture is bubbly. Cool completely in pan, about 30 minutes. With knife, loosen edges; remove mini pies from muffin cups.