Mini Pumpkin Pies
Servings 12
Ingredients
Ingredients
- 1 package refrigerated pie crusts 2 pie crusts
- 1 can 15 oz pumpkin or for fresh pumpkin puree.
- 1 can 14 oz sweetened condensed milk
- 2 eggs
- 2 tablespoon Pumpkin Pie Spice
- Nonstick cooking spray
Instructions
- Preheat oven to 425°F.
- Defrost dough according to packaging and roll out dough.
- With about a 4 inch cookie cutter, cut out 12 circles. (Optional: with extra dough cut out leaves to top pies)
- Spray muffin tin with cooking spray then place the circle dough cut outs in the muffin tins and set aside.
- Mix pumpkin, sweetened condensed milk, eggs and pumpkin pie spice in large bowl until smooth. Spoon mixture into the crust lined muffin tins . (Top with a leaf if desired)
- Bake 15 minutes then reduce oven temperature to 350°F. Bake 20 - 25 minutes longer or until knife inserted comes out clean.
- Allow to cool 30 minutes in pan and remove to wire rack to cool for another hour for pumpkin filling to set completely.