Mini Pumpkin Pies

It’s still very much #pumpkinseason, so you know what that means: pumpkin pie everything!  If you’re nodding, you NEED to add these adorable mini pumpkin pies to your list of pumpkin eats to try.

INGREDIENTS:

Mini Pumpkin Pies
 1 package (14.1 oz) refrigerated pie crusts
 1 can (15 oz) unsweetened pumpkin
 1 can (14 oz) sweetened condensed milk
 2 eggs
 1 tbsp pumpkin pie spice
 1 tsp vanilla extract

VANILLA WHIPPED CREAM 
1 cup heavy cream
1/4 cup confectioners’ sugar
1 tsp vanilla extract

DIRECTIONS:
 Preheat oven to 375F.

For the mini pumpkin pies, unroll crusts on a lightly floured surface. Using a 3.5-inch round cutter, cut out 6 rounds from each crust. Re-roll scraps as necessary. Then, press the dough rounds into a muffin tin, sprayed with non-stick cooking spray.

Mix pumpkin, milk, eggs, pumpkin pie spice, and vanilla in a large bowl until smooth. Pour the mix into the crust rounds, filling each almost to the top.

Bake 25-30 min. or until filling sets. Cool completely in the pan on a wire rack.

For the vanilla whipped cream, beat the cream + confectioners’ sugar + vanilla in a medium bowl with an electric mixer on high speed until stiff peaks form.

Serve mini pumpkin pies with vanilla whipped cream and sprinkle with additional pumpkin pie spice. Enjoy!