• Preheat oven to 350 degrees F.
• In a medium bowl, mix together all ingredients for pumpkin pie filling. Chill mixture in the fridge while preparing the pie crust.
• Roll out pie dough to 1/4 inch -if using store bought sheets of pie dough there is no need to roll it out. Use a round cookie cutter that is about 3 and 3/4 inches in diameter, cut the dough into circles. Be careful to fit them together as closely as possibly so you can get at least 6 circles out of each sheet of pie dough. save the scraps if you would like to use them to make decorative toppers.
• Carefully fit each circle into the muffin tin cavities, gently pressing into the bottom and sides to make sure there are no air pockets. Use a fork to prick holes in the bottom of the mini pie crusts.
• Use a spoon to carefully fill the mini pies with filling, leaving about a 1/4 inch space between the filling and top of the crust.
• Bake at 350 degrees F for 25-30 minutes, or until filling as set and crust is turning golden.
• Allow to cool, then remove from pan. Can be served right away or stored in the fridge for 1-2 days. If desired, you can make pie crust cutouts to decorate the tops of the pies, see instructions below. Serve with whipped cream!

Pie Crust cookie toppers

• Using the leftover scraps of the pie crust, use small cookie cutters or decorative crust cutters to cut out shapes. Brush with a little milk, then sprinkle with cinnamon sugar. Bake at 350 degrees for about 10 minutes, or until golden brown. Allow them to cool completely before placing them on top of the cooled pies.