Mini Pumpkin Pies are easy to make and they bake in less time than a traditional pumpkin pie. These mini pumpkin pies are made with a buttery, flaky crust, and a rich, smooth, perfectly spiced pumpkin pie filling.
1. Preheat oven to 350F. Spray a 12 count muffin tin with nonstick spray.
2. In a large bowl, whisk together the milk, pumpkin, eggs, brown sugar, cornstarch, salt, cinnamon, cloves, ginger and allspice.
3. Cut pie dough into 4 inch circles. Place pie dough circles into prepared muffin tin, and gently press down so that pie dough covers bottom and sides of muffin tin. Pour pumpkin pie mixture on top of the pie dough, filling to the top.
4. Bake in oven for 35-40 minutes, or until crust is lightly golden brown and pumpkin pie is set.
5. Allow to cool, then top with whipped cream, if desired. Enjoy!
