Lisa's Southern Kitchen

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Ingredients:

• 1 Store Brought Refrigerator Pie Crust

• 1 1/4 cup Pumpkin Puree

• 1 1/2 tsp. Ground Cinnamon

• 1/2 tsp. Nutmeg

• 1/2 tsp. Ginger

• 1/2 tsp. Salt

• 1 tsp. Vanilla Extract

• 1 can Sweetened Condensed Milk

• 1/2 cup Milk

• 2 Eggs

Whipped Cream Topping:

• 1 cup Heavy Whipping Cream

• 2 tbsp. Powder Sugar

• 1 tsp. Vanilla Extract

Instructions:

1. Preheat oven to 350 degrees and grease a muffin pan tins with cooking spray.
2. In a bowl of stand up mixer add in pumpkin puree, cinnamon, nutmeg, ginger, salt, vanilla extract, sweetened condensed milk, milk, eggs, beat well until combined and smooth.
3. Roll the pie crust dough on a floured surface and cut out circles using biscuits cutter and place the dough into each muffin pan tins.
4. Spoon filling inside the crust and bake for 35 minutes until crust light golden brown and filling is jiggly. Let cool completely on wire rack.
5. In a bowl of stand up mixer add topping ingredients and beat well until smooth and fluffy.
6. Pipe whipped cream topping mixture on each pie and serve.