2 - 9inchpie crust dough roundshomemade or store-bought
bowl or round cookie cutter 4 inches in diameter
muffin tin
whipped cream
Instructions
Prep your dough. Using a bowl or 4 inch round cookie cutter, cut out 12 circles from your 2 9-inch pie crust doughs.
Place each circle into a pre-greased muffin tin. Press them in, letting the sides come up for a fun look. Score the bottom of your dough with a fork to keep the crust from bubbling up as it cooks.
Pour your pre-made pumpkin pie filling into each muffin tin cup. Fill them to the very top.
*I did have a little bit of filling left over. I used it with a homemade graham cracker crust recipe*
Bake your muffin tin pumpkin pies at 425° for 15 minutes. Then turn your heat down to 350° and bake them for 25-30 minutes. (NOTE: this is 15-20 minutes less than a regular pie)
Let these cool on a wire rack for a couple of hours to let the pumpkin filling set.
Add a dollop of whipped cream to each individual muffin tin pie.