Ingredients
– 1 cup pumpkin puree
– 2/3 cup sweetened condensed milk
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 teaspoon vanilla extract
– 1 pre-made pie crust
– Whipped cream for serving (optional)
Method
1. Preheat your oven to 190°C.
2. In a mixing bowl, combine pumpkin puree, condensed milk, cinnamon, ginger, nutmeg, salt, and vanilla. Stir until everything is well mixed.
3. Roll out the pie crust and use a small cutter to make circles. Place each circle into a mini muffin tin.
4. Spoon the pumpkin mixture into each pie crust, filling them about three-quarters full.
5. Bake for 20-25 minutes until the filling is set. Allow to cool slightly, and serve with whipped cream if desired.
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