Mini Flower Shaped Pumpkin Pies

• 1 can (15 ounce) Libby's Pure Pumpkin 
• 1 can (12 ounce) evaporated milk
• 3/4 cup sugar
• 1/2 tsp. salt
• 2 large eggs
• 1/2 TBS. to 1 TBS. pumpkin pie spice; depending on your taste.
• One recipe of pie dough

Directions:

Beat the eggs in a large mixing bowl.  

Add the pumpkin, sugar and pumpkin pie spice; combine well.

Add the evaporated milk and combine.

Set aside and prepare your dough.

  

On a floured surface, roll out the pie dough.

Using a "flower" shaped cookie cutter, cut out shapes and place in the well of muffin pan that has been sprayed with non-stick cooking spray.  Make sure you spray the top of the muffin pan as well.  

Spread out the flower tips so they lay flat on top of the muffin pan.

Using a small scoop, fill up each muffin. 

Brush the dough with an egg wash before baking.

Bake in a 400 degree oven for 15 minutes; checking after 10 minutes.  Since they are small pies, they bake much quicker than a full sized pie.  AND oven temperatures vary.  You know they are done when you insert a knife in the center and it comes out clean AND the pie dough is a nice color.  

Let cool slightly in the muffin tins before removing to a baking rack to cool.  

Right before serving, add freshly whipped cream and a sprinkle of cinnamon/sugar to the tops of each mini pie.  

Using a flower shaped cookie cutter, cut out shapes in the pie crust.  You can use a round or biscuit cutter for the shapes as well...

Place the cut out dough into a muffin pan; making sure the pan is sprayed well with non-stick cooking spray...

Using a scoop, spoon the pumpkin pie mixture into the pie crust...

Brush the pie crust with an egg wash and bake in a 400 degree preheated oven for about 15 minutes; checking often until a knife inserted in the middle of the pie comes out clean...

Let cool slightly before removing from the pans.  Top with fresh whipped cream and a sprinkle of cinnamon/sugar before serving...