Mini pumpkin pies made in muffin tins are perfect for Thanksgiving dessert and fall entertaining.

Scale

2 9-inch refrigerated rolled pie crusts

1/3 cup brown sugar

2 tablespoons granulated sugar

1 1/2 teaspoons pumpkin pie spice

1/4 teaspoon salt

1 cup pumpkin puree

3/4 cup evaporated milk

1 large egg

1/2 teaspoon vanilla extract

Whipped cream

1. Preheat oven to 400°F and prepare muffin pans

2. Roll out crust and cut circles

3. Place dough into muffin tins and chill

4. Mix all filling ingredients

5. Fill crusts evenly

6. Bake 16–20 minutes

7. Cool and refrigerate before serving

Chill for best texture

Serve with whipped cream

Do not overbake