Ingredients
• 15-oz. package ready-to-bake pie crusts
•15-oz. can pumpkin puree (not pumpkin pie filling)
•12-oz. evaporated milk
•¾ c. brown sugar
•2 large eggs
•1 t. ground cinnamon
•½ t. ground nutmeg
•¼ t. ground cloves
Toppings: Whipped cream and ground cinnamon, if desired.
Instructions
- Preheat oven to 425°F and spray a 24-cup mini muffin pan with nonstick cooking spray. Set aside.
- Cut pie crust out into circles using a wide-mouth jar lid. Push pie circles down into the muffin cups. If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles.
- Mix pumpkin pie filling ingredients in a large mixing bowl until smooth. Divide filling among the mini pie shells.
- Place in the pre-heated oven and bake for 10 minutes. Reduce temperature to 350 and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.
- Remove from oven and cool for 10-15 minutes before removing from muffin tin and topping with whipped cream.
- Garnish with some ground cinnamon, if desired, and enjoy!
- Prep Time: 15 minutes
- Cook Time: 22-25 minutes