Ingredients
1
container (15 oz) whole-milk ricotta, drained
1/2
cup powdered sugar
1/2
teaspoon pure vanilla extract
3
tablespoons granulated sugar
2
teaspoons ground cinnamon
2
teaspoons ground ginger
1/4
teaspoon ground allspice
1/2
teaspoon ground cloves
1/8
teaspoon ground nutmeg
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/4
cup coarsely crushed gingersnap cookies, if desired
Preparation
Heat oven to 375°F.
In a large bowl, whisk 1 container (15 oz) whole-milk ricotta, drained until smooth. Whisk in 1/2 cup powdered sugar and 1/2 teaspoon pure vanilla extract, and stir until smooth. Cover with plastic wrap and refrigerate for 1 hour.
In a small bowl, whisk together 3 tablespoons sugar, 2 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1/4 teaspoon ground allspice, 1/2 teaspoon ground cloves and 1/8 teaspoon ground nutmeg. Set aside until ready to use.
On lightly floured surface, unroll pie crusts. Sprinkle each side of crust with spice blend. Roll a rolling pin over the crusts to press the spices into the dough. Cut dough into 2-inch rounds using a biscuit cutter. Press each dough round into a mini muffin cup.
Bake about 8 minutes, or until pastry cups are golden brown. Cool completely in pans, about 15 minutes. Remove from muffin cups to cooling racks.
Add chilled filling to a piping bag. Pipe filling into each cooled cup. Sprinkle with any remaining spice blend and crushed gingersnap cookies, if desired.
