Mini Pumpkin Pies with Condensed Milk

Instructions:

1. On a lightly floured surface, roll out the premade crust until it is about 1/8 inch thick.
2. Use a 3-inch circular cutter to stamp out 12 rounds.
3. Gently press each round into the muffin cups, pushing the dough up the sides to ensure no gaps at the bottom.
4. Place the prepared tin in the fridge while making the filling to prevent the crust from shrinking.
5. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, and eggs until the mixture is completely smooth.
6. Stir in the cinnamon, ginger, cloves, and salt; whisk until the color is a uniform deep orange.
7. Pour the filling into each crust, filling them about 3/4 of the way to the top.
8. Preheat your oven to 350°F (175°C).
9. Place the tin on the center rack and bake for 25–30 minutes until edges are golden-brown and filling is set.