Ingredients
2 sheets refrigerated pie crust1-1/2 cups mascarpone cheese3/4 cup turbinado sugar or sugar, divided 1/3 cup brandy1/2 teaspoon ground ginger, divided1/2 teaspoon vanilla extract1/2 cup miniature semisweet chocolate chips, divided 1-1/4 teaspoons pumpkin pie spice
Preparation
Preheat oven to 425°. Bring pie crusts to room temperature.
Stir together mascarpone cheese and 1/2 cup sugar. Add brandy, 1/4 teaspoon ginger and vanilla; stir until well blended. Fold in 1/4 cup chocolate chips; cover and refrigerate.
Combine pumpkin pie spice, remaining sugar and remaining ginger until well blended. On a lightly floured surface, unroll crusts; sprinkle evenly with sugar mixture. Lightly roll to help sugar mixture adhere. Cut into 24 circles with a 2-1/2-in. biscuit or round cookie cutter; discard scraps. Lightly press circles, sugar side up, into 24 mini muffin cups coated with cooking spray. Pierce once with a fork.
Bake until golden brown, about 10 minutes; remove from oven. Immediately sprinkle 1/4 teaspoon of chocolate chips into each cup; spread to cover bottom. Cool in pan 15 minutes before removing to a wire rack.
When cups are completely cool, refrigerate until chocolate is set, about 20 minutes. Spoon brandy mixture into cups, or into a pastry bag fitted with a star tip and pipe mixture into cups. Sprinkle with remaining chips and, if desired, additional pie spice. Refrigerate, covered, until serving.
