Mini Pumpkin Pies Ingredients 2 sheets refrigerated pie crust 1 can (15 ounces) solid-pack pumpkin 1 can (12 ounces) evaporated milk 3/4 cup sugar 2 large egg 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves Miniature marshmallows, optional Directions Preheat oven to 425°. On a lightly floured surface, unroll each crust; roll to 1/8-in. thickness.Cut out 16 circles with a floured 4-in. round cutter, rerolling scraps if necessary. Press circles into muffin pans coated with cooking spray. In a large bowl, whisk pumpkin, milk, sugar, eggs, salt and spices until blended. Pour into pie crust cups. Bake 15 minutes. Reduce oven setting to 350°. Bake until a knife inserted in the center comes out clean, 25-30 minutes. If desired, top with marshmallows and bake until marshmallows are lightly browned, 2-3 minutes longer. Cool 5 minutes. Carefully run a knife around sides to loosen tarts. Cool in pans on wire racks before removing. If desired, roll remaining crust to 1/4-in.-thickness; cut out leaves with 1-1/2 to 2-1/2-inch cookie cutters. Place on baking sheet; bake leaf cutouts until golden brown, 8-10 minutes. Arrange cutouts on top of tarts to serve. Serve or refrigerate tartlets within 2 hours. - @branditurner70