Mini Pumpkin Pies

Directions

1. Preheat the Blackstone Pizza Oven to the lowest setting.

2. In a medium bowl, whisk together eggs, sugar, brown sugar, spices, salt, vanilla, pumpkin puree, and evaporated milk until fully combined.

3. Roll out the pie crusts. Use a large mason jar lid or similar cutter to cut out seven mini crusts from each large crust.

4. Spray a muffin pan with cooking spray. Line each muffin cup with a mini pie crust, pressing it gently into the sides. Fill each crust with the pumpkin mixture using an ice cream scoop.

5. Place the muffin pan in the pizza oven and bake for 10-12 minutes. Then, turn off the oven but keep the rotating stone on to ensure even cooking. Allow the pies to continue baking in the residual heat for another 10-12 minutes.

6. Check doneness by inserting a toothpick into the center of a pie; it should come out clean. Once done, remove the muffin pan from the oven and let the pies cool slightly.

7. Transfer the pies to a cooling rack to cool completely. Once cooled, top with whipped cream before serving.

8. Note: Oven temperatures may vary. Turn off the oven once the pie crusts are lightly browned, and the filling is slightly puffed.