Mini Pumpkin Pies

Crust - Preheat the oven to 350ºF. Make the pie crust first. Add the butter and cream cheese to a bowl and use a mixer to beat them together until light and fluffy.

Crust - Beat 1 Tbsp sugar into the butter and cream cheese, then begin to beat in the flour, about ¼ cup at a time, until all of it has been incorporated. The result will be a very soft dough.

Crust - Divide the dough into four equal pieces, then divide each piece into three so you have 12 equal-sized pieces total. Roll each piece of dough into a ball, then drop each one into the well of a muffin tin. Use your fingers to press the dough down into the center and up the sides of the wells.

Filling - Next, make the pie filling. In a large bowl, whisk together the pumpkin purée, evaporated milk, egg, sugar, brown sugar, cinnamon, ginger, nutmeg, and salt.

Filling - Divide the filling between the twelve pie shells (about 3 Tbsp each).

Baking - Bake the pies for 35 minutes, or until the edges of the pie crusts are golden and the filling is slightly cracked on top.

Cooling - Remove the muffin tin from the oven and allow the pies to cool in the tin for about 10 minutes. After about 10 minutes they should be solid enough to safely remove. Slide a knife around the outer edge of each one until they pop out. Finish cooling the pies on a wire rack.

Serving - Serve the pies at room temperature, or transfer them to the refrigerator once cooled for longer storage (up to four days).