These adorable mini pumpkin pies are always a big hit during Thanksgiving and Christmas. I use ready to bake pie crust to keep it simple. I love how the addition of brown sugar makes these mini pies extra flavorful. I find these easy to hand out with a cocktail napkin at holiday gatherings, and the perfect size for smaller kiddos. Preheat oven to 425°F and spray a 24-cup mini muffin pan with nonstick cooking spray. Set aside. Cut pie crust out into circles using a wide-mouth jar lid. Push pie circles down into the muffin cups. If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles. Mix pumpkin pie filling ingredients in a large mixing bowl until smooth. Divide filling among the mini pie shells. Place in the pre-heated oven and bake for 10 minutes. Reduce temperature to 350 and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean. Remove from oven and cool for 10-15 minutes before removing from muffin tin and topping with whipped cream. Garnish with some ground cinnamon, if desired, and enjoy!Mini Personal Pumpkin Pies
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