Ingredients
¾cuppumpkin,canned
⅓cupbrown sugar
1egg yolk
2ozcream cheese,softened, not spreadable
1tbspflour
1tbspcream
½tsppumpkin pie spice
1pie crust
Preparation
Preheat the oven to 425 degrees F.
Place the pumpkin in a strainer lined with paper towel.
In a small bowl, beat together the brown sugar, egg yolk, cream cheese, flour, cream and pumpkin pie spice.
Lift the paper towel, then give the pumpkin a very gentle squeeze to remove some of the liquid.
Add the pumpkin to the brown sugar mixture, then stir until combined.
Unroll the dough on a flat surface, then using a 3-inch cookie cutter, cut out 12 circles.
Place the cookies on a parchment-lined pan, then gently fold the edges up at approximately ⅛-inch on each circle.
Divide the pumpkin filling over the mini crusts, then smooth the top.
Bake for 12 to 14 minutes or until the crust is lightly browned.
Serve, and enjoy!
