Recipe: Mini Pumpkin Pies with Vanilla Whipped Cream

MINI PUMPKIN PIES



FOR THE MINI PUMPKIN PIES:
1 package (14.1 ounces) refrigerated pie crusts (2 crusts)
1 can (15 ounces) pumpkin
1 can (14 ounces) sweetened condensed milk
2 eggs
1 tablespoon McCormick Pumpkin Pie Spice
1 teaspoon McCormick Pure Vanilla Extract
FOR THE VANILLA WHIPPED CREAM:
1 cup heavy cream
1/4 cup confectioners' sugar
1 teaspoon McCormick Pure Vanilla Extract

For the Mini Pumpkin Pies, unroll crusts on lightly floured surface. Using a 3 1/2-inch round cutter, cut out 6 rounds from each crust. Re-roll scraps as necessary. Press dough rounds into muffin pan sprayed with no stick cooking spray. Set aside.

Mix pumpkin, milk, eggs, pumpkin pie spice and vanilla in large bowl until smooth. Pour into crusts, filling each almost to the top.

Bake in preheated 375 degrees F oven 25 to 30 minutes or until filling is set. Cool completely in pan on wire rack.

Meanwhile, for the Vanilla Whipped Cream, beat cream, confectioners' sugar and vanilla in medium bowl with electric mixer on high speed until stiff peaks form.

Serve mini pies with Vanilla Whipped Cream and sprinkle with additional pumpkin pie spice, if desired.

Makes 12 servings
Source: McCormick