PUMPKIN SUGAR COOKIES PILLSBURY RECIPES

Steps:

• Heat oven to 425°F.
• In large bowl, beat sugar, pumpkin pie spice, salt, pumpkin, evaporated milk and eggs with wire whisk until well blended. Place frozen pie crust onto cookie sheet. Pour filling into pie crust. Place filled pie crust on cookie sheet into preheated oven. .
• Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool on cooling rack 2 hours. Serve or refrigerate until serving time. Store in refrigerator.

Steps:

• Preheat oven to 425° F. To make pie crust, add flour, cinnamon, ginger, sugar, salt and cloves to bowl of a food processor fitted with dough blade. Pulse to combine.
• Cut cold butter into cubes and add to food processor. Pulse until mixture has pea-sized clumps of butter throughout.
• Pour 4 tablespoons cold water over mixture and pulse until dough begins to come together. Be careful not to overmix at this point. Dump dough onto a clean, floured work surface.
• Gather mixture into a ball. Drizzle with more cold water if needed, being careful to add just enough water to make a shaggy dough. Pat into a disc and roll into a 12-inch circle. Transfer dough to a 9-inch pie plate.
• To make the filling, whisk together the sugar, cinnamon, salt, ginger and cloves in a small bowl.
• In a large bowl, whisk together the eggs and pumpkin. Stir in the sugar spice mixture. Gradually stir in the evaporated milk until fully combined.
• Pour filling into prepared pie crust. Bake at 425° F for 15 minutes.
• Reduce heat to 375° F and continue baking for 45 minutes or until a knife inserted in the center comes out clean. Cool for 2 hours before serving.