My mom makes the pumpkin pies every Thanksgiving. However, the last two years that she’s been in charge of making the pies, she has forgotten to add the sugar to them. Have you ever tried a pumpkin pie that didn’t have sugar in it? You need to eat it with a whole lot of whipped cream.

My favorite bite of pumpkin pie is always the one with the most crust. So when I ran across a recipe to make mini pumpkin pies, I was hooked. I could get my favorite bite for every bite. Of course I had to try making these mini pies right away. They were pretty easy to make, and super cute too.

Super Easy Mini Pumpkin Pies

3/4 cup sugar

2 teaspoons pumpkin pie spice

2 eggs

1 can of pumpkin pie puree (15 ounces)

1 can evaporated milk

2 single pie crusts

Whipped cream

Stir together sugar and pumpkin pie spice in a small bowl and then set it aside.

Beat the eggs in a mixer just until well mixed. Keep the mixer on low and add the pumpkin puree and then the sugar mix just until combined. Now slowly pour in the evaporated milk. Once everything is well combined, turn off the mixer.

Take your rolled out pie crust and a four-inch in diameter cookie cutter, or a cup with a large enough opening to cut out little dough circles. Place the circles into a greased muffin tin, being sure to form them to the tin. Poke a few holes in the bottom of each little crust with a fork. Fill the little crusts with the pumpkin pie filling.

Bake the mini pies for the first 15 minutes at 425 degrees. Then turn your oven to 350 degrees and bake them for another 20 minutes. Pop them out of the tins, top with whipped cream and enjoy.

Joy Larson is a mother of four boys, graduate of the University of Montana, animal lover and writer.