Individual Pumpkin Pies

• 10 ready-to-use graham cracker crumb crusts
• 1 egg
• 1-1/2 cups canned pumpkin
• 1/2 cup sweetened condensed milk
• 1/4 cup half-and-half
• 1 tsp. ground cinnamon
• 2 tsp. pumpkin pie spice
• 1 tub (8 oz.) COOL WHIP Whipped Topping
• Optional Garnish
• 1 ready-to-use refrigerated pie crust
• 2 Tbsp. melted butter
• 2 Tbsp. sugar
• 2 tsp. ground cinnamon

1. Preheat oven to 400 degrees F.
2. Mix egg, pumpkin, sweetened condensed milk, half and half and spices.
3. Mix until well combined but do not over mix (no need for an electric mixer).
4. Pour or spoon into crusts.
5. Place individual pies onto a baking sheet to make it easy to put them in and take them out of the oven.
6. Place into oven and immediately reduce temperature to 350 degrees F. Bake for approximately 30-35 minutes, or until centers are set and a knife inserted into the center of a pie comes out clean.
7. Remove from oven and allow to cool completely.
8. Store in fridge until ready to serve.
9. Top each pie with a dollop of COOL WHIP Whipped Topping.
10. Optional Garnish Roll out pie crust onto a floured surface.
11. Using small cookie cutters, cut out shapes approximately 1" in diameter.
12. Transfer shapes onto a cookie sheet that has been lined with parchment paper.
13. Brush shapes lightly with melted butter, then sprinkle with a mixture of cinnamon and sugar.
14. Bake at 350 degrees for approximately 5 minutes or until starting to puff up and brown.
15. Allow to cool, and serve on top of pies.

ready, egg, pumpkin, condensed milk, ground cinnamon, pumpkin pie spice, ready, butter, sugar, ground cinnamon

Taken from www.kraftrecipes.com/recipes/individual-pumpkin-pies-169656.aspx (may not work)