Ingredients
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
cup canned pumpkin (not pumpkin pie mix)
2
eggs
1/4
cup whipping cream
1
tablespoon chopped fresh sage leaves
3/4
teaspoon salt
1/2
teaspoon garlic powder
1/2
teaspoon ground nutmeg
Freshly ground pepper
Fresh sage sprigs, if desired
Preparation
Heat oven to 400°F. Spray 6 (3-inch) mini tart pans with baking spray with flour.
Remove pie crust from pouch; unroll on work surface. Cut pie crust into 6 (4 1/2-inch) rounds; press rounds in bottoms and up sides of tart pans.
In medium bowl, mix pumpkin, eggs, whipping cream, chopped sage, salt, garlic powder, nutmeg and pepper with whisk until blended. Spoon mixture evenly into crusts. Place pans on cookie sheet.
Bake 18 to 25 minutes or until center of filling is set. Remove from cookie sheet to cooling rack; cool at least 30 minutes before serving. Garnish with sage sprigs. Store in refrigerator.
