Mini Pumpkin Pie Desserts in 55 Minutes

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease the muffin tin with melted butter.
2. Roll out the refrigerated pie crust on a lightly floured surface. Use a 3-inch circular cutter to punch out rounds slightly larger than the muffin cups.
3. Gently press each crust round into the bottom and up the sides of the muffin tin, leaving a slight overhang.
4. In a large bowl, whisk the pumpkin puree and sweetened condensed milk until completely smooth.
5. Add the eggs one at a time, beating well after each addition.
6. Stir in the cinnamon, ginger, cloves, salt, and vanilla extract. Whisk until the mixture is a uniform deep orange hue with no lumps.
7. Pour the filling into the prepared crusts, filling them about 3/4 of the way to the top.
8. Bake for 20–25 minutes until the edges of the crust are mahogany-colored and the center has a slight, jelly-like jiggle.