INGREDIENTS Pre-made pie crust (2 crusts) Puréed pumpkin (1 15oz cans) Eggs (2) Sweetened condensed milk (1 cans) 1 tbsp pumpkin spice Table salt Whipped cream Cinnamon Cinnamon sticks Mini pumpkins 5" bowl (to cut pie crust circles)
RECIPE INSTRUCTIONS 1. Preheat oven to 425 degrees 2. Prepare your pie crust. Defrost, roll it out, and cut out 12 5-inch circles from pre-made pie crust. 3. Spray nonstick cooking spray onto 12-cup cupcake tin. 4. Place mini pie crusts into cupcake tin, crimping edges. 5. In a bowl, combine 15oz puréed pumpkin, 1 tablespoon pumpkin pie spice, 14oz condensed milk, 1/4tsp salt. Mix until blended. 6. Pour pumpkin pie mixture into each crust. Do not overfill. 7. Bake for 15 minutes at 425. Then, lower the oven temperature to 350 degrees. Bake for 20-25 minutes. Pies are done when a toothpick inserted into the middle comes out clean. 8. Allow to cool completely, then remove from muffin tin. 9. Top with whipped cream.