Mini Pumpkin Pies

These 5-inch pies can be shared between two. (Dessert-lovers can have their own). Each serving is 1/2 a pie. I found this recipe in Better Homes And Garden magazines. I have not tried this recipe, but I'm posting it for safe keeping.

• Ready In: 25 mins
• Serves: 8
• Yields: 8 pies

Ingredients

• Pumpkin Pie

•  butter pastry  pie crust
• 1  cup milk
• 8  serving instant butterscotch pudding mix (2 - 4 serving size pkgs)
• 30  ounces canned pumpkin
• 1  teaspoon pumpkin pie spice
•  spiced  whipped cream (optional)

• Spiced Whipped Cream

• 1⁄2 cup  whipping cream
• 1  tablespoon sugar
• 1⁄4 teaspoon pumpkin pie spice

Directions

1. Preheat oven to 450. Divide chilled pastry into 8 portions. On a lightly floured surface roll each portion into a 7-inch circle. Line eight 4 3/8-5-inch foil or metal tart pans with pastry. Fold edge under and crimp. Prick bottom and sides of pastry with fork. Place on baking sheet.
2. Bake 10-12 minutes or until golden. Cool on wire rack.
3. In a large mixing bowl combine milk, pudding mix, pumpkin, and pumpkin pie spice. Beat with electric mixer on medium speed for 2 minutes. Divide among the prepared crusts, spreading evenly. Cover lightly and chill at least 2 hours. To serve, top with Spiced Whipped Cream; sprinkle lightly with pumpkin pie spice.
4. Spiced Whipped Cream: In a chilled medium mixing bowl combine whipping cream, sugar, and pumpkin pie spice. Beat with an electric mixer on medium speed until soft peaks form.