In the Kitchen: Mini Pumpkin Pies

The mini pumpkin pies were a huge hit at the last gathering we hosted at our apartment.  We let everyone add as much Cool Whip as their little heart desired (I chose none, others chose a lot) and nixed the "nut topping" all together.  We followed this recipe and everything worked out perfectly... and tasted delicious!  Easy recipe for non-bakers like myself.

What you’ll need (makes 36 bites):

1 can Libby’s 100% pumpkin

3 store bought pie crusts

3 tsp cinnanmon

1 tsp vanilla

2 eggs

1/2 cup sugar

1/2 cup evaporated milk

pinch of salt

whipped cream

nut topping

:: Preheat your oven to 350°.
:: Roll out your pie crust. Take a circular object, like a glass or can, and cut out 36, 2-3 inch circles.
:: Place the circles in your mini-muffin pan to form little cups.
:: Mix the rest of your ingredients together and scoop into your pie crust cups.