Mini Pumpkin Pies Recipe

Mini Pumpkin Pies are made in a muffin tin!
Servings: 9 pies

Ingredients
1 pie crust recipe from scratch or from a package of 2
1 cup ( 244g) pumpkin puree
5 ounces sweetened condensed milk (about ½ of a 14 ounce can or 180g)
1 large egg
½ teaspoon salt
1 teaspoon pumpkin pie spice

Preheat oven to 350°F.
Unroll your pie crust and use a 4-inch round cookie cutter or glass or jar lid to cut circles of dough, re-rolling as needed. You’ll get about 8-9 circles.

Spray a regular size cupcake pan with nonstick cooking spray and press one circle into each cavity

Whisk together pumpkin, sweetened condensed milk, egg, salt, and pumpkin spice. Divide the mixture evenly between the pie crusts.

Bake for about 25-35 minutes or until the center of the pies are solid and the crusts are golden around the edges.

Cool completely before removing from pans. Use a butter knife to gently help loosen each pie.

Store in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.

Notes
This recipe is easily doubled to use the entire can of sweetened condensed milk and 2 pie crusts

To use spices: 1/2 tsp cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon each allspice and ginger

Nutrition
Serving: 1serving | Calories: 154kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 235mg | Potassium: 140mg | Fiber: 1g | Sugar: 10g | Vitamin A: 4305IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg