Mini-Pumpkin Pies — Baking with Josh & Ange

Preheat your oven to 400 degrees and spray a 12-cup muffin tin with baking spray.
Roll out pie crusts on a floured surface to 1/4 inch thick.
With a large 5” circle cookie cutter, cut out 12 circles. Fit them into each muffin cup, crimping over the sides if necessary.
In a large bowl add the pumpkin, sugar, brown sugar, egg, egg yolks, flour, pumpkin pie spice, and salt. Beat together until well combined.
Add the sweetened condensed milk and whisk for about a minute until blended nicely.
Pour the pumpkin mixture into each crust about 3/4 of the way to the top.
Bake for 15 minutes, then lower the heat to 350 and bake another 20-25 minutes until a toothpick inserted in the middle comes out clean.
Let the pies cool in the pan for at least 30 minutes.
Top with whipped cream and a sprinkle of cinnamon/sugar if desired.

Muffin Tin Pumpkin Pies