The time is quickly flying by and Thanksgiving will be here before you know it! I love to bake pies, but I also like to have a variety of desserts and not get stuck eating the same thing over and over again. We really liked how these mini pumpkin pies came out. The whipped cream was delicious and to keep from eating it over and over again I added a little sugar on top and turned it into a crème brulee one night! How ever you have these warm or cold, topping or bruleed, I promise they will be a huge hit without making a ton for leftovers!

No Crust Mini Pumpkin Pies with Bourbon Maple Whipped Cream
(Adapted from Home and Plate)

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1 15-ounce can pumpkin
1 14-ounce can sweetened condensed milk
2 eggs, slightly beaten
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup whipping cream
1 tablespoon maple syrup
1 teaspoon bourbon

Preheat the oven to 350°F. Boil a tea pot full of water and set it aside once boiling. Place one paper towel on the bottom of a 9 x 13 inch glass casserole dish. Place six ramekins on top of the paper towel.

Mix together the pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, salt and vanilla.

Fill each of the ramekins with the pumpkin pie filling. Remove one of the filled ramekins from the baking dish.

Place the baking dish containing the ramekins in the middle of the oven.

Pour the hot water slowly into the glass baking dish half way up the sides of the ramekins being careful not to splash hot water onto the pie filling.

Replace the missing ramekin back into the pan and close the oven door.

Bake for 35 minutes then remove the dish from the oven and allow the ramekins to cool for about 20 minutes on a wire rack.

Whip together the maple syrup, bourbon and whipping cream using your stand or hand mixer for 4 to 5 minutes or until soft peaks form.

Serve immediately or refrigerate. Serve a dollop on top of each ramekin.

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