Directions

1. Roll out the pie crusts and then use a 4-inch circular cookie cutter and cut out eight circles from each pie crust (total of 16).
2. Place each circle in the cup of a lightly greased muffin tin and press it down without making any holes. (You want the dough to cover the sides of the cup.)
3. Pop the muffin tins in the refrigerator for ten minutes.
4. In a bowl, combine the brown sugar, the pumpkin pie spice, and the salt. Stir in the canned pumpkin, the vanilla, the egg, and the sweetened condensed milk.
5. Remove the muffin tins from the refrigerator and carefully fill each cup with the pumpkin filling. Fill to the top but not past the edge of the crust if possible.
6. Bake in a 400-degree oven for about 30 minutes.
7. After baking, let the pies cool for one hour before removing them from the tins. If you’re not going to serve immediately at that point, refrigerate until serving.
8. Before serving, top with whipped cream and a dash of cinnamon. Enjoy!