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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
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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.

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Ingredients

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1 package (14 oz.) refrigerated pie crusts

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/8 teaspoon ground nutmeg

1 can (15 oz.) pumpkin puree

1 1/2 cups heavy whipping cream (divided)

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