Mini Pumpkin Pies

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• butter pastry pie crust
• 1 cup milk
• 8 serving instant butterscotch pudding mix (2 - 4 serving size pkgs)
• 30 ounces canned pumpkin
• 1 teaspoon pumpkin pie spice
• spiced whipped cream (optional)
• 1/2 cup whipping cream
• 1 tablespoon sugar
• 1/4 teaspoon pumpkin pie spice

Recipe

• 1 preheat oven to 450. divide chilled pastry into 8 portions. on a lightly floured surface roll each portion into a 7-inch circle. line eight 4 3/8-5-inch foil or metal tart pans with pastry. fold edge under and crimp. prick bottom and sides of pastry with fork. place on baking sheet.
• 2 bake 10-12 minutes or until golden. cool on wire rack.
• 3 in a large mixing bowl combine milk, pudding mix, pumpkin, and pumpkin pie spice. beat with electric mixer on medium speed for 2 minutes. divide among the prepared crusts, spreading evenly. cover lightly and chill at least 2 hours. to serve, top with spiced whipped cream; sprinkle lightly with pumpkin pie spice.
• 4 spiced whipped cream: in a chilled medium mixing bowl combine whipping cream, sugar, and pumpkin pie spice. beat with an electric mixer on medium speed until soft peaks form.