Peanut Butter Pumpkin Pies - cooking recipe

Ingredients

2 eggs, beaten
1 (16 ounce) can pumpkin (not pie filling!)
1/2 cup honey
2/3 cup smooth peanut butter
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 (8 ounce) packages crescent rolls, regular size
whipped cream (optional)

Preparation

Heat oven to 375\u00b0F.
In a medium bowl, mix eggs, pumpkin, honey, peanut butter, cinnamon and nutmeg. Stir until well mixed.
Unroll dough; separate into 4 rectangles for each package. Pinch and then press perforations to seal. Cut each rectangle in half, to produce 2 squares per triangle. You will end up with 16 squares in total.
In ungreased muffin tin, gently press each square into each cup. Be sure that you repair any tears that may occur. The corners should be slightly sticking out.
Spoon pumpkin mixture evenly into each pastry cup.
Bake for 15 minutes or until dough is nicely browned.
Remove from oven and let cool 10 minutes. Gently pull each pie out by lifting by 2 opposing corners. You can also refrigerate until cool and then remove.
If desired, top with fresh whipped cream and a light sprinkling of cinnamon. Yum!