Mini Pumpkin Pies with Condensed Milk

Instructions:

1. Roll the refrigerated dough on a lightly floured surface until it is roughly ¼ inch (6mm) thick.
2. Cut 12 circles using a 3-inch circular cutter, ensuring they are slightly wider than the muffin cups.
3. Press each circle gently into the bottom and up the sides of a standard 12-cup muffin tin, trimming any excess overhang.
4. In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, vanilla, pumpkin pie spice, and salt until completely smooth.
5. Pour the filling into each prepared crust, filling them about ¾ of the way to the top.
6. Bake at 375°F (190°C) for 18–22 minutes until edges are golden brown and the center has a slight jiggle.
7. Cool in the pan for 10 minutes before transferring to a wire rack to set completely.
8. Garnish with whipped heavy cream mixed with powdered sugar and a sprinkle of ground cinnamon.