Ingredients:
- 1 package refrigerated pie crusts (or homemade, if you prefer)
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1/3 cup sugar (white or brown works)
- 1 tsp pumpkin pie spice (or ½ tsp cinnamon + ¼ tsp ginger + ¼ tsp nutmeg)
- 1 egg
- 1/3 cup evaporated milk (or half-and-half)
- Whipped cream, for topping (optional)
Instructions:
- Preheat oven to 350°F (175°C). Grease a mini muffin tin.
- Roll out pie crusts and use a round cookie cutter (about 2.5–3 inches) to cut circles. Press each circle into a mini muffin cup to form little crusts.
- In a bowl, whisk together pumpkin purée, sugar, pumpkin spice, egg, and evaporated milk until smooth.
- Spoon filling into each crust, about 2/3 full (they’ll puff slightly as they bake).
- Bake for 20–25 minutes, until the crust is golden and the filling is set.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- Top with whipped cream or a sprinkle of cinnamon before serving.