Mini Pumpkin Pies

Ingredients:

• 2 (14 oz) packages of Pre-made Pillsbury 9" Pie crust ( 4 crusts total)
• 1 (15 oz) Can of Libby's 100% Pure Pumpkin
• 1 (14 fl oz) can of Sweetened condensed milk
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 large eggs

Directions:

1. Preheat oven to 350 degrees F.
2. Take pie crust out of the fridge and allow 15 minutes to warm to room (or about) temp.
3. In a Classic Batter Bowl
mix together all ingredients except pie crust.
4. Using a 2" - 2 1/2" round cookie/Biscuit Cutter
stamp out as many circles as you can per sheet of crust. Using a Mini Muffin Pan push down (using a Mini Tart Shaper) the crust circle into each cup in the pan. You can either shape each crust to have a stem, leave mini pie as is, or using a Pastry Cutter to cut small lengths of dough and pressing them into the dough with over hang as stems. 
5. Once crusts are ready fill with 1 Tablespoon ( Small Steel Scoop) of Pie filling per cup. If you want the stems to be a darker then the rest of the crust, take a Silicone Basting Brush and dip a the corner into each pie and brush stem lightly with pie filling.
6. Bake for 12-15 minutes or until the crust has a nice tan on them and stems are dark. Remove from pan and move to Cooling Rack .
7. Serve with whipped cream or add chocolate decorations (see photo below)

Serves 5 dozen 

Here is how I decorated the Mini Pies for Halloween