Ingredients

• 1 pie crust recipe, from scratch or from a package of 2
• 1 cup (244g) pumpkin puree
• 5 ounces sweetened condensed milk (about ½ of a 14-ounce can or 180g)
• 1 large egg
• ½ teaspoon salt
• 1 teaspoon pumpkin pie spice

Instructions

1. Preheat your oven to 350°F (175°C).
2. Roll out the pie crust if needed. Using a 4-inch round cookie cutter, drinking glass, or jar lid, cut out circles of dough. Gather and reroll the scraps as necessary until you have about 8 to 9 rounds.
3. Coat a standard 12-cup muffin pan with nonstick cooking spray. Gently press one dough circle into each prepared muffin cup.
4. In a mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, egg, salt, and pumpkin pie spice until smooth.
5. Evenly spoon the pumpkin filling into each prepared pie crust.
6. Bake for 25 to 35 minutes, or until the filling is set in the center and the crust edges are lightly golden.
7. Let the pies cool completely in the pan. Carefully run a butter knife around the edges to loosen each pie before lifting them out.
8. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month.

• This recipe can easily be doubled to use the entire can of sweetened condensed milk along with 2 pie crusts.
• If you don't have pumpkin pie spice, substitute with:
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon allspice
  • ⅛ teaspoon ground ginger

Nutrition