CUPCAKE MINI PUMPKIN PIES ©copyright – all rights reserved

1 can pumpkin

14 ounces sweetened condensed milk

1 tablespoon pumpkin spice

¼ teaspoon salt

2 eggs, beaten ahead in a small bowl thoroughly

2 boxes refrigerator pie dough

Heavy cream, whipped to stiff peaks

Ground Cinnamon

  1. Preheat oven to 425 degrees in a medium bowl, with a flat wisk.
  2. Combine all ingredients except pie dough.
  3. Roll out pie dough and using a 3-inch biscuit cutter, cut out rounds. Use very little flour and brush off with pastry brush.
  4. Place dough rounds in cupcake pans. Fill dough with filling ¾ full.
  5. Place cupcake pans on baking sheets, that have been preheated in oven. Bake in a 425 degree oven for 15 minutes.
  6. Turn oven down to 350 degrees and bake an additional 20-25 minutes. Use less time if using convection heat.
  7. Cool in pans on wire racks. Remove carefully and top with whipping cream and a light sprinkling of cinnamon.