- 3 packages of 6-mini pie crusts
- 1 (15 oz) can pumpkin purée
- 1 c heavy cream
- 1/2 c cinnamon whiskey
- 1 c packed light brown sugar
- 3 large eggs, beaten
- 1 1/2 tbsp all-purpose flour
- 3/4 tbsp ginger
- 1 1/4 tbsp cinnamon
- 2 tsp clove
- 1 tsp pure vanilla extract
- whipped topping, for serving
Mix pumpkin, heavy cream, cinnamon whiskey, brown sugar, eggs, flour, ginger, clove, cinnamon and vanilla extract in bowl and whisk until smooth.
Place your CanCooker on heat source, insert the CanCooker rack and steam 12 oz of liquid on low medium heat.
Lay out your mini pie crusts and spoon in pie filling, fill each one about 3/4 full and then add the remaining filling until each one is evenly filled.
Place four mini pies into the CanCooker after it starts steaming and cook for 10-15 minutes. Repeat with each batch of pies, making sure you have sufficient liquid in the CanCooker between batches.
Let cool for 20 minutes or place in fridge till ready to serve. Serve with whipped cream and dust with cinnamon.
Leftovers can be refrigerated or frozen.