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Wilton
Bourbon Pumpkin Mini Pies Recipe
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.
Makes:
6 Mini Pies
Skill Level:
Products available at:
Additional Information
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
In small bowl, whip remaining ½ cup cream, confectioners’ sugar, and remaining 1 tablespoon bourbon until soft peaks form. Serve with pies.
Ingredients
Products
1 package (14 oz.) refrigerated pie crusts
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 cup granulated sugar
1/4 cup firmly-packed brown sugar
1 can (15 oz.) pumpkin puree
2 eggs
1 1/2 cups heavy whipping cream (divided)
3 tablespoons bourbon, divided (optional)
2 tablespoons confectioners' sugar
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