Instructions

1. Add all the dry ingredients to a mixing bowl,
2. Whisk together until combined and then set aside.
3. In a new mixing bowl, add eggs and beat them together.
4. Add in the pumpkin and evaporated milk and stir until combined.
5. Pour in the dry ingredients and whisk them together.
6. Cover the bowl with plastic wrap and refrigerate for two hours to allow the flavors to meld together.
7. Take the pre-made pie crust out of the refrigerator about 15 minutes before you are going to begin making the Mini Pies.  You want to make sure it’s not too cold otherwise it breaks too easily. Unroll the first circle of pre-made pie crust. We used a 3 1/2″ Round Biscuit Cutter to cut out our mini pie crusts.  If you don’t have that size of cookie-cutter, measure the diameter of your coffee cups. We used to use ours to cut out mini pies before we bought the cookie cutter. Cut out the mini crusts.  You should get 6 crusts out of a single 9″ round.
8. Press the mini crusts down into a muffin tin. Press around the edges so it fits snuggly into the opening.  Separate an egg and whisk the egg white with a fork. Lightly brush the egg white on the inside of the pie crust. This acts as a layer of protection between the filing and the pie crust and helps the Mini Pies not to have “soggy bottoms.”
9. Fill the Pie Crusts with the chilled Pumpkin Pie Filling.
10. Bake in an oven preheated to 400 degrees for approximately 25 minutes.  Allow the Mini Pies to cool before removing them from the muffin tin.