These little pies are so cute and a fun way to make a bite-sized dessert. They are actually quite simple as well. I made mini muffin size and regular muffin size. Totally depends on how "bite-sized" you want them to be. I used canned pumpkin pie puree and followed the directions on the back to make the filling. With only a double pie crust, I only used about half of the filling. If you want to use it all, double the crust (so you have enough crust for four total pies).
Favorite pie crust (enough for two regular pumpkin pies...you can also just purchase two pie crusts and let them thaw before rolling them out a little thinner)
Pumpkin pie filling (I just followed the directions on the can)
Whipped cream (optional)
Preheat the oven to 350.
Roll out the pie crust until about 1/8-1/4" thick (it will be thinner than regular pie crust).
Using a round cookie or biscuit cutter, make circles the right size for your muffin tins (they should be about 1/2" wider than the opening of each muffin hole).
Shape each circle of dough into the muffin holes so that it comes all the way to the top (it can come higher if you want and you could make a decorative edge - I was not that creative this time around).
Fill each mini pie about 3/4 of the way full with filling.
Bake the mini muffin size for about 20-25 minutes and the regular muffin size pies for about 28-32 minutes (this will totally depend on your oven (make sure to check them - they are done when a toothpick comes out clean).
Let them cool for about 5 minutes in the pan and then remove to finish cooling on a wire rack.
Serve with a dollop of whipped cream on top if you would like!
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