Starbucks Mini Pumpkin Pies

• ▢1 pie crust recipe, from scratch or from a package of 2

• ▢1 cup ( 244g) pumpkin puree

• ▢5 ounces sweetened condensed milk, (about ½ of a 14 ounce can or 180g)

• ▢1 large egg

• ▢½ teaspoon salt

• ▢1 teaspoon pumpkin pie spice

Instructions 

• Preheat oven to 350°F.

• Unroll your pie crust and use a 4-inch round cookie cutter or glass or jar lid to cut circles of dough, re-rolling as needed. You’ll get about 8-9 circles.

• Spray a regular size cupcake pan with nonstick cooking spray and press one circle into each cavity.

• Whisk together pumpkin, sweetened condensed milk, egg, salt, and pumpkin spice. Divide the mixture evenly between the pie crusts.

• Bake for about 25-35 minutes or until the center of the pies are solid and the crusts are golden around the edges.

• Cool completely before removing from pans. Use a butter knife to gently help loosen each pie.

• Store in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.