STEP 1: PREHEAT THE OVEN

Preheat your oven to 350°F (175°C). This ensures even baking for your mini pies and helps create that golden crust everyone loves.

STEP 2: PREPARE THE CRUST

Roll out the pie crust on a floured surface to avoid sticking. Use a round cutter (about 3-4 inches in diameter) to cut circles from the dough. Place the circles into a greased muffin tin, gently pressing them into the bottom and up the sides. This step is crucial for forming a perfect shell that will hold the filling.

STEP 3: MAKE THE FILLING

In a mixing bowl, combine the pumpkin puree, sweetened condensed milk, egg, cinnamon, nutmeg, and salt. Whisk until smooth and well combined. Taste the filling and adjust spices as desired. Some might prefer a little more nutmeg or cinnamon, while others may want a touch of vanilla extract for additional flavor.

STEP 4: FILL THE CRUSTS

Carefully pour the pumpkin filling into each pie crust, filling them about ¾ full to allow for slight rising while baking. It’s important not to overfill to prevent the filling from bubbling over during baking, which can make for a messy cleanup.

STEP 5: BAKE

Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the filling is set and a toothpick inserted in the center comes out clean. Keep an eye on the mini pies during the last few minutes of baking to prevent over-browning. The edges of the crust should be a lovely golden brown.

STEP 6: COOL

Once baked, remove the mini pies from the oven and let them cool in the muffin tin for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely. This cooling step is crucial as it allows the filling to set properly.

STEP 7: SERVE

Serve the mini pumpkin pies warm or at room temperature. Top with whipped cream or sprinkle with pecans for an extra festive touch. Consider serving them on a decorative platter to enhance the presentation.