3. Mini Pumpkin Pies
The perfect mini-dessert. Ideal sweet snacks for dinner parties, events, and birthday celebrations. Serve these little cuties to your family and friends and watch them smile.
INGREDIENTS
24-oz. Crescent Rolls.
¾-cup and 2-tablespoons pumpkin puree.
1-large free-range egg.
6-oz. Evaporated milk.
6-tablespoons brown sugar.
½-teaspoon pumpkin pie spice.
Whipped cream – for serving.
METHOD
Preheat the oven to 375F. Take a medium mixing bowl and add the sugar, milk, eggs, and spice – whisk to combine. Unroll the crescent rolls and cut it into a rectangle, press the seams together on the sides. Cut the rectangle into 16-squares. Press the squares into a muffin tin – fold edges over to make a cup.
Fill each cup with the pumpkin filling and gently fold over the sides of the pastry to cover one-third of the top. Bake in the oven for 20-minutes until the pastry browns and the filling rises. Serve topped with whipped cream from a piping bag.