Mini Pumpkin Pies 🎃

Instructions

Preheat the oven to 200C. On a lightly floured surface, roll the pie crusts out to ⅛" thickness. Using a 3.5-inch cookie cutter (or cup) cut out 18 circles from the pie crusts. Re-roll any scrap pieces of pie dough as needed to cut out the circles.

Place each circle of pie crust in 18 cavities of 2 standard 12-count muffin pans. Gently press the dough down and around the sides, making sure the dough fits snuggly in each cavity. Transfer the muffin pans to the refrigerator while you make the filling.

In a medium-sized mixing bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until well combined. Then whisk in the pumpkin puree, evaporated milk, and egg until fully combined.

Remove the muffin pans with the pie crusts from the refrigerator. Spoon the pumpkin pie filling evenly between all 18 pie crusts in the muffin pans (about 2 tablespoons per pie crust).

Bake at 200C for 16-20 minutes or until the tops of the mini pumpkin pies are set and the crust is lightly golden brown. Remove from the oven and allow to cool on a wire rack for 30 minutes, carefully remove from the muffin pan, then place on the wire rack to finish cooling. Once cooled, place in an airtight container and transfer to the refrigerator to chill for at least 3 hours or overnight.