3-inch mason jar lid, cookie cutter, or biscuit cutter
large mixing bowl
115-oz. package ready-to-bake pie crusts
115-oz. can pumpkin puree (not pumpkin pie filling)
Preheat oven to 425°F and spray a 24-cup mini muffin pan with nonstick cooking spray. Set aside.
Cut pie crust out into circles using a wide-mouth jar lid. Push pie circles down into the muffin cups. If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles.
Mix pumpkin pie filling ingredients in a large mixing bowl until smooth.
Divide filling among the mini pie shells.
Place in the pre-heated oven and bake for 10 minutes. Reduce temperature to 350 and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.
Remove from oven and cool for 10-15 minutes before removing from muffin tin and topping with whipped cream. Garnish with some ground cinnamon, if desired.
Keep your pumpkin pies fresh by storing them in the refrigerator. Store them covered, in an airtight container for up to 3 days.