HEAT oven to 425°F. Coat 12 cup muffin pan with no-stick cooking spray. Beat shortening and cream cheese in large bowl with electric mixer on medium speed until fluffy. Beat in flour and salt until dough forms. Divide dough evenly into 12 pieces. Pat evenly into bottom and sides of prepared muffin cups. Bake 5 minutes.
BEAT sweet potatoes and molasses in large bowl with electric mixer on medium speed until smooth. Add half-and-half, eggs and pumpkin pie spice. Beat on low speed until smooth. Divide evenly into prepared crusts.
BAKE 17 to 20 minutes or until set. Cool completely. Top with whipped cream, pecans and molasses, if desired.
Serving Size (1 of 12 cups), Calories 300 (Calories from Fat 180), Total Fat 20g (Saturated Fat 7g, Trans Fat 0g), Cholesterol 55mg, Sodium 105mg, Total Carbohydrate 25g (Dietary Fiber 1g, Sugars 6g), Protein 5g; Percent Daily Value*: Vitamin A 70%, Vitamin C 2%, Calcium 8%, Iron 10%.
*Percent Daily Values are based on a 2,000 calorie diet.
We’re Pie People
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