1
On a surface dusted with flour, roll the pie crusts to approximately 1/8-inch thick.
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2
Grease a 12-cup muffin tin. Press each dough circle into a muffin cup, shaping it to fit.
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3
In a medium bowl, whisk together the pumpkin purée, brown sugar, egg, evaporated milk, pumpkin pie spice, and salt until smooth.
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4
Bake the mini pies in the oven for 25 minutes, or until the filling is set and the crusts are golden brown.
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