Mini Pumpkin Pies in Muffin Tin

Mini Pumpkin Pies in Muffin Tin
Recipe from www.makeandtakes.com

Recipe for Muffin Tin Pumpkin Pies:

• pumpkin pie filling for one 9-inch pie- use recipe from the back of the pumpkin can
  
• 2 9-inch pie crust doughs – pre-made from a box
  
• bowl or round cookie cutter 4 inches in diameter
• muffin tin
• whipped cream

Makes 12 mini pumpkin pies

1. Prep your dough. Using a bowl or 4 inch round cookie cutter, cut out 12 circles from your 2 9-inch pie crust doughs.

2. Place each circle into a pre-greased muffin tin. Press them in, letting the sides come up for a fun look. Flute the bottom of your dough with a fork to keep the crust from bubbling up as it cooks.

3. Pour your filling into each muffin tin cup. Fill them to the very top. I like to use the recipe for filling from the pumpkin can. But there are a lot of great recipes out there where you can use fresh pumpkin to make your filling.

4. Bake your muffin tin pumpkin pies at 425* for 15 minutes. Then turn your heat down to 350* and bake them for 25-30 minutes. (This is 15-20 minutes less than a regular pie)

5. Let these cool on a wire rack for a couple of hours to let the pumpkin filling set.

6. Add a dollop of whipped cream to each individual muffin tin pie.