These Mini Pumpkin Pies are cute little mini versions of a classic Fall/Thanksgiving favorite, packing all the flavor into a 2 bite dessert!
Combine all filling ingredients in a large bowl until well mixed.
Using a 3 or 4 inch round cutter, cut circles of pie dough out and put them in a mini muffin pan or tart pan. Press lightly to fit the pan.
Pour filling into each muffin cup (leave a bit of space, they will puff up a little).
Bake for 5 minutes at 425 F, then reduce oven temp to 350, and bake for a further 10 minutes.
Cool completely on a wire rack, and serve with whipped cream and a little cinnamon, nutmeg or pumpkin pie spice.
Store in a covered container in the refrigerator for up to 5 days.
You can add 1/2 teaspoon of vanilla or almond extract to the pie filling.
Once cooled, you can store in a zip lock bag in the freezer for up to 3 months.