Mini Pumpkin Pies
1 box refrigerated pie crust (2 crusts in a box)
1 (15 oz) can pureed pumpkin
1 (14 oz) can sweetened condensed milk
1 Tbsp pumpkin pie spice
1/4 tsp table salt
Plus whipped cream for topping
3. In a bowl or a 4 cup glass measuring cup (I used the measuring cup so I could pour it into each muffin tin directly without dirtying another bowl), whisk together the pumpkin, pumpkin pie spice, sweetened condensed milk, eggs and salt.
5. Bake at 425 for 15 minutes, then lower the heat to 350 and bake another 20-25 minutes until a knife inserted in the middle comes out clean.
6. Let the pies cool in the pan for at least 30 minutes, then pop them out. Top with whipped cream and a sprinkle of cinnamon if desired.