Mini Pumpkin Pies (Print Version)

# Ingredients:

01 - Two 9-inch pastry shells.
02 - 1/3 cup light brown sugar.
03 - 1.5 teaspoons of pumpkin spice mix.
04 - 1/4 teaspoon of fine salt.
05 - 2 tablespoons of regular sugar.
06 - A cup of pureed pumpkin.
07 - 3/4 cup of concentrated milk.
08 - One big egg.
09 - 1/2 teaspoon of vanilla flavoring.
10 - Whipped cream to dollop on top.

# Instructions:

01 - Set your oven to 400°F to warm up.
02 - Flatten the pie dough into sheets about 1/8-inch thick, then cut out eighteen circles that are 3.5 inches in diameter.
03 - Place the dough circles inside muffin pans and leave them to chill.
04 - Blend together the sugars, the spices, and the salt in a mixing bowl.
05 - Whisk the pumpkin, milk, egg, and vanilla until it looks nice and smooth.
06 - Pour around 2 tablespoons of the filling into each little crust.
07 - Let them bake for 16–20 minutes, or until the tops look set and are golden brown.
08 - Leave them to cool in the pan for 30 minutes, then move them to a rack.
09 - Pop them in the fridge for at least 3 hours or overnight.
10 - Top each one with some whipped cream before serving, if you fancy it.

# Notes:

01 - Can be made ahead of time.
02 - Great for hosting parties.
03 - Served as individual portions.
04 - Classic autumn flavors.

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