12ounce can NESTLÉ® CARNATION® Evaporated Milk12 fl. oz.
1unbaked 9-inch4-cup volume deep-dish pie shell
Pre-heat oven to 425°F/220°C
In med-large size mixing bowl, whisk together pumpkin, eggs and evaporated milk until well combined.
Using a 3-4 inch round cookie cutter, cup or bowl, cut out 12 circles from your 2 rolled out 9" pie crusts (You may want to use a slightly smaller cookie cutter if you are making them for a mini muffin pan).
Place each circle into a pre-greased muffin tin. Press them in, shape them how you like, then score the bottom of each one with a knife or fork so it doesn't bubble while cooking.
Fill each muffin cup with pumpkin mixture. I would say about 3/4 of the way to almost full.
Bake at 425 for 15 minutes. Reduce heat to 350 degrees and bake for another 25-35 minutes.
Let cool on a wire rack for a couple of hours so pie filling will set.