Looking for the best mini pumpkin pies recipe? Start Fall baking with HERSHEY'S Individual Toffee Pumpkin Pie with Acorn KISSES Chocolate Recipe.
Preheat the oven to 350°F (180°C). Thaw tart shells according to package directions and arrange on a baking sheet. Dock the shells with a fork. Bake for 12 minutes. Remove from the oven and cool slightly.
Spoon 1 tsp (5 mL) toffee bits into the bottom of each shell; set aside.
Stir the sugar with the salt, cinnamon, cloves and ginger in a large bowl. Add the pumpkin, cream and egg, stirring until well-blended. Carefully divide the pumpkin mixture equally between the prepared shells.
Bake for 18 to 20 minutes or until just slightly jiggly in the center. Cool completely on a wire rack. Chill until ready to serve.
Garnish each pie with sweetened whipped cream, an "acorn" and additional toffee bits.
KISSES Acorn Treats: Place royal icing in a pastry bag with a small tip (or use a ziptop bag and cut off one small corner). Arrange mini vanilla wafer cookies, flat-side-up, on a tray. Squeeze a small amount of icing onto the bottom of each milk chocolate piece and immediately press onto the bottom of a wafer cookie. Allow the icing to set. Add a small dab of icing onto the bottom of the Peanut Butter Chip, immediately attach to the top of the cookie to finish the acorn.