This post is a little late, but better than never. I made these adorable mini pumpkin pies for Thanksgiving and they were a huge hit.
What You Need:4-inch round cookie cutter (or bowl as a template)
1 package refrigerated pie crusts
1 can (15 oz) pumpkin
1 can (14 oz) sweetened condensed milk
1 tablespoon Pumpkin Pie Spice
Directions:Thaw the refrigerated pie crust if you bought it frozen. Preheat oven to 425°F.
Unroll the thawed pie crusts on parchment paper and use the 4 inch cookie cutter to cut out 6 circles.
Grease the cupcake tin and line the muffin cups with the 4 inch circles.
Mix pumpkin, sweetened condensed milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into pastry lined muffin cups to the top. Top with a pastry leaf if desired.
Bake for 15 minutes then reduce the oven temperature to 350°F. Bake another 20 – 25 minutes 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.