Ingredients
1½ cups pumpkin puree
1 cup condensed milk
½ cup brown sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
¼ teaspoon salt
1 package pie crusts (about 2 crusts)
1 tablespoon cornstarch
1 tablespoon lemon juice
Whipped cream (for serving)
Method
Preheat the oven to 190°C (375°F).
In a bowl, whisk together the pumpkin puree, condensed milk, brown sugar, vanilla extract, pumpkin pie spice, salt, cornstarch, and lemon juice until smooth.
Roll out the pie crusts and cut them into smaller circles to fit mini muffin tins.
Place the crusts in the muffin tins, then fill them with the pumpkin mixture, leaving some space at the top.
Bake for 20-25 minutes or until the filling is set. Allow to cool before serving with whipped cream.
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