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1
Heat the oven to 400F.
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2
Spray 36 (1 1/2-inch) mini muffin-pan cups with vegetable cooking spray.
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3
Beat the egg yolks, pumpkin, heavy cream, brown sugar, pumpkin pie spice and salt in a medium bowl with a fork or whisk.
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4
Sprinkle the flour on the work surface.
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5
Unfold the pastry sheet on the work surface.
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6
Roll the pastry sheet into a 12-inch square.
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7
Cut the pastry into 36 (2-inch) squares.
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8
Press the pastry squares into 36 (1 1/2-inch) mini muffin-pan cups.
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9
Spoon about 1 tablespoon pumpkin mixture into each pastry cup.
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10
Bake for 15 minutes or until the pastries are golden brown and the filling is set.
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11
Let the pastries cool in the pans on wire racks for 5 minutes.
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12
Remove the pastries and let cool completely on the wire racks.
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13
Place the oven rack in the upper third of the oven.
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14
Heat the oven to 450F.
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15
Line 2 baking sheets with parchment paper.
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16
Create 18 (2-inch) circles of sugar on each baking sheet, using about 1/4 teaspoon sugar for each circle.
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17
Bake one baking sheet for 5 minutes or until the sugar circles are bubbly and a deep caramel color.
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18
Let the sugar circles cool completely on the baking sheet on a wire rack.
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19
Repeat with the remaining baking sheet.
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20
Using a small metal spatula, remove the sugar circles from the baking sheets.
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21
Press 1 sugar circle at an angle into the top of each pastry.
