Mini Pumpkin Pies (Print Version)

# Ingredients:

01 - 2 9-inch pie crusts.
02 - 1/3 cup brown sugar.
03 - 2 tablespoons granulated sugar.
04 - 1 1/2 teaspoons pumpkin pie spice.
05 - 1/4 teaspoon salt.
06 - 1 cup pumpkin puree.
07 - 3/4 cup evaporated milk.
08 - 1 large egg.
09 - 1/2 teaspoon vanilla extract.
10 - Whipped cream for topping.

# Instructions:

01 - Preheat oven to 400°F.
02 - Roll pie crusts to 1/8-inch thickness and cut eighteen 3.5-inch circles.
03 - Press dough circles into muffin tins and chill.
04 - Mix sugars, spices, and salt in bowl.
05 - Whisk in pumpkin, milk, egg, and vanilla until smooth.
06 - Fill each crust with about 2 tablespoons filling.
07 - Bake 16-20 minutes until set and golden.
08 - Cool in pan 30 minutes then transfer to rack.
09 - Chill minimum 3 hours or overnight.
10 - Serve with whipped cream if desired.

# Notes:

01 - Make ahead friendly.
02 - Perfect for parties.
03 - Individual servings.
04 - Traditional flavors.

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