INGREDIENTS:
1 cup or 1 Can of Pumpkin
1-2 Sheets of Pie Crust
1/2 cup sugar
3/4 cup of milk (I use non-dairy milk, you can also use evaporated milk)
1 1/2 teaspoons pumpkin pie spice
1 teaspoon vanilla
2 eggs
1 cup Cool Whip
DIRECTIONS
Preheat 350 Degrees Spray 24 miniature size muffin tin with cooking spray.
With a small sized lid cut mini circles out of the pie crust that will fit to cover the inside of each cup in muffin tin. Press into each of the cups of a greased muffin tin.
Pierce the bottoms of the crust gently with a fork.
In medium bowl stir in all the ingredients except whipped topping until blended. Pour 1/4 cup of mixture into each muffin cup.
Fill each pie crust to the top with filling.
Bake for 20-30 minutes, until top of crust becomes golden brown.
Once cooled down top with cool whip and sprinkle with cinnamon.
ENJOY!
