Ingredients: - pumpkin pie filling for one 9-inch pie - 2 9-inch pie crust doughs - bowl or round cookie cutter 4 inches in diameter - muffin tin - whipped cream Directions: 1) Prep your dough. Using a bowl or 4 inch round cookie cutter, cut out 12 circles from your 2 9-inch pie crust doughs. 2) Place each circle into a pre-greased muffin tin. Press them in, letting the sides come up for a fun look. Score the bottom of your dough with a fork to keep the crust from bubbling up as it cooks. 3) Pour your filling into each muffin tin cup. Fill them to the very top. I like to use the recipe for filling from the pumpkin can. But there are a lot of great recipes out there where you can use fresh pumpkin to make your filling. *I did have a little bit of filling left over. I used it with a homemade graham cracker crust recipe* 4) Bake your muffin tin pumpkin pies at 425* for 15 minutes. Then turn your heat down to 350* and bake them for 25-30 minutes. 5) Let these cool on a wire rack for a couple of hours to let the pumpkin filling set. 6) Add a dollop of whipped cream to each individual muffin tin pie. 7) Enjoy!