Mini Pumpkin Pies

Ingredients

• Pie crust

  Standard-type, frozen, ready-to-bake, enriched

  2 pie crust (average weight of 1 frozen cr or 346g

• Pumpkin

  Canned, with salt

  15 oz or 425g

• Canned milk

  Evaporated, with added vitamin d and without added vitamin a

  5 fl oz or 158g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Pumpkin pie spice

  Spices

  1 tbsp or 6g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

Directions

1. Preheat oven to 425°F.
2. Spray your muffin tin with cooking spray then place your 4 inch circles of dough in muffin tin.
3. Mix pumpkin, sweetened condensed milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into pastry lined muffin cups to the top. Top with a pastry leaf if desired.
4. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 20 - 25 minutes longer or until knife inserted comes out clean. Allow to cool 30 minutes in pan and remove to wire rack to cool for another hour for pumpkin filling to set completely.
5. You will have a little more filling than would fill the 12 muffin cups, bake in a ramekin and add some pastry leaves for a cook’s treat!