Step 1

Preheat oven to 425°F.

Step 2

Roll out pie crust on floured surface and cut out (4-inch circles of dough, rerolling scraps. Use any remaining scraps of dough to cut out decorative leaves for tops of pies if desired.

Step 3

Spray your muffin tin with nonstick spray then place your 4 inch circles of dough in muffin tin.

Step 4

Mix pumpkin, sweetened condensed milk, eggs and pumpkin pie spice in large bowl until smooth.

Step 5

Pour filling into pastry lined muffin cups. Top with a pastry leaf if desired.

Step 6

Bake 15 minutes. Reduce oven temperature to 350°F. Bake 20 - 25 minutes longer or until knife inserted comes out clean.

Step 7

Allow to cool 30 minutes in pan and remove to wire rack to cool for another hour for pumpkin filling to set completely.