Preheat the oven to 425°F (220°C) and spray a 24-cup mini muffin pan with nonstick cooking spray. Set aside.
Cut pie crust out into circles using a wide-mouth jar lid.
15 oz package ready-to-bake pie crusts
Push pie circles down into the muffin cups.
If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles.
Mix pumpkin pie filling ingredients in a large mixing bowl until smooth.
15 oz can pumpkin puree, 12 oz evaporated milk, ¾ cup brown sugar, 2 large eggs, 1 tsp ground cinnamon, ½ tsp ground nutmeg, ¼ tsp ground cloves
Divide filling among the mini pie shells.
Place in the pre-heated oven and bake for 10 minutes.
Reduce temperature to 350°F (175°C) and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the centre comes out clean.
Remove from oven and cool for 10-15 minutes before removing from muffin tin.
Top with whipped cream.
Garnish with some ground cinnamon, if desired, and enjoy!
Notes
Toppings: Whipped cream and ground cinnamon, if desired.
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