Mini Pumpkin Pies

• 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)
• 12 cup whipping cream
• 1 tablespoon sugar
• 14 teaspoon pumpkin pie spice

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

butter pastry, milk, pudding mix, pumpkin, pumpkin pie spice, whipped cream, whipping cream, sugar, pumpkin pie spice

Taken from www.food.com/recipe/mini-pumpkin-pies-411382 (may not work)