Spiced Pumpkin Pie-lettes

As some of you may know, my husband is an airline pilot. These little treats are pie-lettes, as in mini pies! How cute are these? Almost as cute as my husband is :) We are having a Halloween themed pot-luck at work today and I think these will be perfect for sharing with a group!

The original recipe calls for a hand made pie crust, but with weekends being so busy I opted for the refrigerated Pillsbury pie crust version, a little (ok a lot) easier in my opinion. Also I do not own a 2.5" biscuit/cookie cutter (gasp!) so I improvised and used a small drinking glass as a guide and grabbed a paring knife and traced out the circles. The refrigerated pie crust had two crusts in the box, and that was perfect for this recipe.

Spiced Pumpkin Pie-lettes (from Good Things Catered)

1/2 recipe basic pie dough (or one package of refrigerated pie crusts)
1/3 c. dark brown sugar
1/2 c. sugar
1 Tbsp all purpose flour
1/4 tsp salt
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground allspice
3/4 c. canned solid pack pumpkin
1 Tbsp molasses
1 large egg plus one egg yolk (reserve the extra egg white for brushing the crust)
1/2 c. cream

Place a heavy baking sheet in oven and preheat oven to 450 degrees. Spray mini muffin tin with baking spray. Roll out pie dough and using 2.5 - 3 inch circle biscuit cutter, cut dough into 24 circles. Press each circle into mini muffin tins, pressing dough up the sides.

In small bowl, combine pumpkin, molasses, and eggs. Stir to combine uniformly and set aside. In another bowl (preferably with a spout), combine sugars, flour, salt, cinnamon, nutmeg, cloves, allspice, and whisk to combine thoroughly. Whisk pumpkin mixture into dry ingredients. Slowly mix in cream.

Prior the pouring the filling into each crust, brush the edges with the reserved egg white to give a nice golden finish after baking. Carefully pour pumpkin mixture into each of the muffin tins, leaving 1/8 inch at the top of each crust. Place mini muffin tin on top of preheated baking sheet and bake for 10 minutes. Reduce oven temperature to 325 degrees and bake until filling puffs and center is fully set, about 10 additional minutes.

Remove from oven and let cool before removing from tins to serve.