Step 1

Preheat your oven to 400°F and let your pie crust thaw.

Step 2

Prep your pumpkin pie filling by mixing together pumpkin purée, egg, brown sugar, heavy cream, pumpkin spice, vanilla extract, and a pinch of salt. Blend until smooth and creamy, then set it aside.

Step 3

Once the pie crust is thawed, use a biscuit cutter to cut out circular shapes. With the leftover dough, use a leaf-shaped cookie cutter to create adorable fall leaf decorations.

Step 4

Lightly spray a muffin pan with non-stick spray and gently place the circular pie crusts into the holes. Fill each with the pumpkin pie filling, being careful not to overfill as the filling will expand while baking.

Step 5

Bake the mini pumpkin pies at 400°F for 20 minutes. Meanwhile, bake the fall leaf pie crust decorations at 450°F for 10-12 minutes, until golden and crisp.

Step 6

Garnish with fall leaves pie crust, whipped cream, or any sugar icing of your choice!