These are baked in a muffin tin to create single-serving-size pies. (Caveat: I haven't tried the recipe myself, but it sounded good enough to pass along!)
- Pumpkin pie filling (enough for a 9-inch pie—canned, or prepared in advance)
- Two pre-made 9-inch circles of pie dough
- Round cookie cutter 4 inches in diameter (or use a bowl, a jar, etc. about the same size)
Cut twelve 4-inch circles from the pie dough.
Grease the cups of a 12-cup muffin tin. Place each circle of dough into a cup. Press the circle in to form a cup shape. Prick or score the bottom of each dough cup with a fork.
Pour filling into each cup to level with the top.
Bake at 425F for 15 minutes; then turn the heat down to 350F and bake an additional 25 to 30 minutes.
Remove muffin tin from oven and cool on a wire rack for a couple of hours to allow the filling to set.
Serve with a dollop of whipped cream on top of each pie.