On rainy days, tough days, or any days ending in 'y,' enjoy the pick-me-up of Mini Bourbon Pumpkin Pie. They're truly a cornucopia of deliciousness. Nutmeg, clove and cinnamon showcase their sweet, woody personalities, while ginger offers a hint of spice and heat. Brown sugar brings forth the sweet, slightly bitter taste of molasses, and bourbon adds a touch of warmth and richness. Blended together, these ingredients create a festival of flavor.
Preheat oven to 375°F. Unroll both pie crusts onto a lightly floured surface. Cut six 5-inch circles and press into Mini Pie Pan.
In a large bowl, stir together cinnamon, salt, ginger, cloves and nutmeg. Add granulated sugar, brown sugar, pumpkin and eggs; whisk until well combined. Whisk in 1 cup cream and 2 tablespoons bourbon. Fill crusts with filling until nearly full.
Bake 22-26 minutes or until center of pie jiggles only slightly. Cool in pan 20 minutes. Remove and place on cooling grid to cool completely.
In small bowl, whip remaining ½ cup cream, confectioners’ sugar, and remaining 1 tablespoon bourbon until soft peaks form. Serve with pies.