Week of September 5th-9th 2016
• ¾ cup canned pumpkin
• ⅓ cup brown sugar
• 1 egg yolk
• 2 ounce cream cheese, softened
• 1 tablespoon flour
• 1 tablespoon cream
• ½ teaspoon pumpkin pie spice
• 1 single pie crust (refrigerated or homemade)
Preheat oven to 425 degrees. Place pumpkin in a strainer lined with paper towel. In a small bowl beat together brown sugar, egg yolk, cream cheese, flour, cream and pumpkin pie spice. Lift paper towel and give pumpkin a very gentle squeeze to remove some of the liquid. Add pumpkin to the brown sugar mixture and stir until combined.
Unroll (or roll out) your dough. Using a 3" cookie cutter, cut 12 circles. Place on a parchment lined pan and gently fold the edges up (approx. ⅛") on each circle. Divide pumpkin filling over the mini crusts and smooth the top. Bake 12-14 minutes or until crust is lightly browned.