Mini Pumpkin Pie

Crust Ingredients:

2 cups All-Purpose Flour
2 teaspoons Baking Soda
1/2 teaspoon Sea Salt
1 teaspoon Ground Cinnamon
2 teaspoons Ground Ginger
1/2 teaspoon Ground Cloves
12 tablespoons softened (1 1/2 sticks) Unsalted Butter
1 cup Sugar
1 large Egg
1/4 cup Molasses

Pumpkin Filling Ingredients:

16 ounces Pumpkin Puree (I used homemade, you may use canned)
1/2 cup Heavy Whipping Cream
1/2 cup Milk
1/2 teaspoon Ground Nutmeg
1/2 teaspoon Sea Salt
3/4 cup Brown Sugar
2 large Eggs
1 large Egg Yolk

Crust Process:

Preheat Oven to 350 Fahrenheit 

Mix all the dry ingredients together.

Whisk butter, molasses, and brown sugar together in a stand mixer.

Combine dry ingredients and wet ingredients including egg and whisk until combined.

Place aluminum/paper liners in two 12 cup muffin pans.  
Place one tablespoon of batter in each muffin cup. Bake in oven for 15 minutes.
After they have baked, using the back of a tablespoon smoosh the cookie down to create a well.  
The crust is complete.

Pumpkin Filling Process:

Whisk all the pumpkin puree ingredients until combined.

Mini Pumpkin Pie Process:

Pour pumpkin filling into cups within a 1/3 inch of the top of the liner.

Increase the oven to 400 Farhenheit

Bake pumkin pies for 15-25 minutes or until toothpick inserted comes out clean.

Allow to cool on counter and eat at room temperature.