1 box refrigerated pie crust
1 15oz 15 oz can pure pumpkin puree
1 14o2 14 oz can sweetened condensed milk
2 large eggs
2 tsp pumpkin spice
1/2 tsp salt
1/2 cup Cool Whip
Instructions :
– Heat the oven to 400° and spray 12 muffin tins with cooking spray.
– Unroll the refrigerated pie crust. Use a large canning ring or wide mouth jar and press down on the pie crust. Make sure to get them close together so you don’t waste any space.
– Press the pie crust pieces into the muffin tins.
– Beat the pumpkin puree, condensed milk, eggs, pumpkin spice, and salt together in a bowl. Fill the pie crusts almost to the top.
– Place the muffin pans into the oven and bake for 10 minutes.
– Reduce the oven temperature to 325° and continue baking for 10 minutes.
– To test if the pies are done, stick a toothpick in the center, it should come out clean
– Let cool then pipe whipped cream on top
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