Mini Ginger Pumpkin Pies

Instructions

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1. - Preheat oven to 400°F.
2. - Cut 48 2-3/4 in. circles out of pie crusts. Fit dough circles mini muffin pans. Prick bottoms of dough with fork.
3. - Bake 10-12 minutes or until crusts are golden brown. Cool in pan on cooling grid 5 minutes; remove to cooling grid and cool completely.
4. - In medium saucepan, combine marshmallows, pumpkin puree, 1/4 cup vodka, butter, ginger, cinnamon and salt. Cook over medium heat, stirring constantly, until marshmallows are melted and mixture is smooth. Remove from heat, cover, and let cool completely.
5. -

   In large bowl, combine cream and confectioners' sugar. Beat on low speed with an electric mixer, gradually adding remaining 2 tablespoons vodka. Increase speed to high and beat until stiff peaks form. Fold 1-1/2 cups whipped cream into pumpkin mixture until smooth. Spoon or pipe mixture into prepared shells. Spoon or pipe remaining whipped cream on top of pies; sprinkle with crystallized ginger. Sprinkle with additional cinnamon, if using. Chill until ready to serve.

   Makes 4 dozen mini pies.