Mini Pumpkin Pies (Print Version)

# Ingredients:

01 - Two 9-inch premade pie crusts.
02 - 1/3 cup of packed brown sugar.
03 - 1½ teaspoons of pumpkin spice mix.
04 - 1/4 teaspoon of fine salt.
05 - 2 tablespoons white sugar.
06 - A single cup of canned pumpkin puree.
07 - 3/4 cup evaporated milk (unsweetened).
08 - One large egg, whisked.
09 - 1/2 teaspoon of pure vanilla extract.
10 - Whipped topping, optional.

# Instructions:

01 - Turn the oven on to 400°F to heat up.
02 - Roll out the crusts, trim them to 1/8 inch thick, and cut out 18 circles of 3.5 inches each.
03 - Press those dough rounds gently into muffin cups, then pop them in the fridge to chill.
04 - Stir together the sugars, spices, and pinch of salt in a bowl.
05 - Add pumpkin, vanilla, milk, and egg to the mix, then whisk until smooth as silk.
06 - Spoon about 2 tablespoons of pumpkin filling into each crust.
07 - Bake them for 16 to 20 minutes, or until the edges are golden and the centers firm up.
08 - Let them sit in the tins for about 30 minutes, then place them on a rack to cool fully.
09 - Pop them in the fridge for at least 3 hours, or leave overnight for best results.
10 - Top them with whipped cream if you want and dig in.

# Notes:

01 - You can prep these ahead of time.
02 - Great pick for gatherings.
03 - Sized individually.
04 - Classic tastes everyone loves.

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