MINI PUMPKIN PIES
Create delicious pumpkin pie without turning on the large oven. These personal-sized treats are great for holidays or a tasty fall treat anytime.
INGREDIENTS
2 Tbsp. firmly packed light brown sugar
½ tsp. ground cinnamon
⅛ tsp. ground cloves
1 egg
½ tsp. ground ginger
¾ cup half-and-half
¼ tsp. ground nutmeg
1 pre-made refrigerated piecrust
1 cup canned pumpkin
⅛ tsp. salt
¼ cup sugar
DIRECTIONS
Attach bake dish onto the bottom of the George Foreman Evolve Grill. Preheat to 400°F.
Unroll piecrust and, using a 4-inch round bowl or cookie cutter, cut out 6 crust circles. Press crusts gently into each greased muffin cup, fluting edges, if desired.
Mix remaining ingredients together in medium bowl until well blended.
Fill each cup with about 1/3 cup of pumpkin mixture.
Bake covered at 400°F for 10 min., then reduce heat to 300°F and continue baking 15-25 min. or until set.
Remove muffin plate to cooling rack; gently lift pies out of muffin cups with a spoon. Cool on rack 2 hours.
Top pies with a dollop of whipped cream or a toasted pecan half.