Prep

• Preheat oven to 350.
• Remove pie crusts from the refrigerator and let the dough come to room temperature before rolling them out.
• Spray a 12-cup muffin tin with canola oil and set aside.

Prepare pumpkin pie mixture

• Combine pumpkin, evaporated milk, and maple syrup in a large mixing bowl. Mix to combine.
• Beat eggs in a small bowl, then add to the large mixing bowl and mix to combine.
• Sprinkle the sugar and pumpkin pie spice over the pumpkin pie mixture. Mix to combine.

Preparing the pies

• Unroll the room-temperature pie crusts using your hands.
• Using a cookie cutter, create 9 circles on each pie crust, for a total of 27 mini pies.
• Place a mini pie crust in each cavity of the muffin tin.
• Using a large serving spoon, fill the pie crust with the pumpkin pie mixture. Repeat for the remaining 11 cups. (You will need to repeat this entire step two more times, for a total of 27 mini pies).

Bake

• Bake the mini pies in the 350-degree oven for 13-15 minutes.
• Remove the mini pies from the oven and let the mini pies sit in the tin for 3-5 minutes.
• Transfer the mini pies to a cooling rack to cool completely.

Enjoy!