Ingredients:

  • 1 refrigerated pie crust sheet (14 oz / 400g)
  • 15 oz (425g) canned pumpkin puree
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 2 large eggs
  • 1 tsp (5g) ground cinnamon
  • 1/2 tsp (2g) ground ginger
  • 1/4 tsp (1g) ground cloves
  • 1/2 tsp (3g) salt
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. On a lightly floured surface, roll out the refrigerated pie crust.
  3. Use a 3-inch round cookie cutter to carve 12 circles.
  4. Gently press each circle into the bottom and up the sides of the muffin tin cups, ensuring the edges are flush against the tin.
  5. In a medium mixing bowl, whisk together the pumpkin puree and sweetened condensed milk until the color is uniform and smooth.
  6. Add the eggs one at a time, whisking gently to incorporate without adding excess air.
  7. Stir in the cinnamon, ginger, cloves, salt, and vanilla extract; whisk until the spices are fully integrated and the mixture looks glossy.
  8. Spoon the filling into each crust, filling them nearly to the brim.
  9. Place the tin on the center rack of the oven and bake for 20–25 minutes until the edges are deep golden brown and the center is set with a slight jiggle.
  10. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack.