October...month of pumpkin goodness 4

October is almost over so I have to get one more pumpkin recipe up. I used this Martha Stewart recipe to make the pumpkin pies and altered it a bit using this recipe for mini pumpkin pies.

Ingredients

1 cup packed light-brown sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 cups fresh Pumpkin Puree Pumpkin Puree, or canned
3 large eggs, lightly beaten, plus 1 egg for glaze
1 1/2 cups evaporated milk
Pate Brisee (Pie Dough)
1 tablespoon heavy cream

Directions

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk, and combine. Set aside.
2. Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle. Using a bowl or 4 inch round cookie cutter, cut out 12 circles from your 2 9-inch pie crust doughs. Place each circle into a pre-greased muffin tin. Press them in, letting the sides come up for a fun look. Score the bottom of your dough with a fork to keep the crust from bubbling up as it cooks. Pour your filling into each muffin tin cup. Fill them to the very top.
3. Make the glaze: Beat the remaining egg, and combine with heavy cream. Brush glaze very lightly on edges of pie shell.
4. Bake your muffin tin pumpkin pies at 425* for 15 minutes. Then turn your heat down to 350* and bake them for 25-30 minutes.