What you’ll need:
(1) 15 oz can pumpkin
(1) 14 oz can sweetened condensed milk
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp ginger
1 tsp cinnamon
Preheat the oven to 425 degrees. Whisk the pumpkin, condensed milk, and eggs in a bowl. Add salt and spices, then blend well until smooth.
Cut out the pie crusts in the size/shape you need. For the miniature pies, we used the rim of a mason jar for the perfect sized circle to fill the muffin pans.
Once you have your pans covered, pour your pumpkin mix into the crusts.
Put them in the oven for 15 minutes, then reduce heat to 350 degrees and continue baking for another 30-35 minutes.
Don’t forget your whipped cream!