Mini Pumpkin Pies

... and the other, my dear husband's favourite, and it turns out that it was Melanie's too!  The mini pumkin pie recipe.

Mini Pumpkin Pies

http://kidscooking.about.com/od/thanksgivingdesserts/r/pumpkin-tarts-mini-pumpkin-pies.htm

Ingredients:

•1 package containing two refrigerated pie crusts

•1 15 oz. can unsweetened pumpkin puree (not pumpkin pie mix)

•2 large eggs

•1/2 cup firmly-packed light brown sugar

•1 12 oz. can evaporated milk ( I used lower fat version)

•1-1/2 tsp. pumpkin pie spice

Preparation:

1.Preheat oven to 375 degrees F.

2.Unroll each pie crust. Using a 3-1/2 inch round biscuit or cookie cutter, cut circles in the pie dough, starting from the outside and working your way around, so you can get as many circles as possible without having re-roll. You should be able to get 10-12 circles out of each pie crust. Press circles into the cups of a standard muffin tin. The crust will not come all the way up the muffin cups -- don't worry. It should come up about halfway.

3.Mix together remaining ingredients. Using a 1/4-cup measuring cup, fill the pie crusts with the pumpkin mixture, being careful to fill only to the top of the crust not all the way to the top of the muffin cups.

4.Bake 18-24 minutes until crusts are lightly browned and pumpkin pie filling is nearly set.

Makes 20-24 mini pumpkin pies or tarts.

You can make these pumpkin tarts up to two days in advance. Refrigerate until ready to serve. Garnish with whipped cream, if desired.