1 Hour 55 Minutes
(14.1-ounce) package refrigerated pie crusts
cups pumpkin puree
eggs, lightly beaten
(10-ounce) can sweetened condensed milk
tablespoon grated orange peel
teaspoon ground cinnamon
teaspoon ground nutmeg
teaspoon kosher salt
whipped topping, if desired
Heat oven to 425°F.
Roll one piecrust into a 14-inch circle on lightly floured surface.
Place three mini pie plates over crust and cut three circles, about 1/2 larger than pie plates.
Place dough in pie plates, fold edges under, and crimp. Prick bottom with fork. Repeat with remaining dough.
Bake for 8 minutes.
Reduce heat to 350°F.
Stir pumpkin puree, eggs, sweetened condensed milk, orange peel, cinnamon, nutmeg and salt in a large bowl until well blended.
Pour pumpkin mixture into prepared piecrusts.
Bake for 45 minutes.
Transfer pies to wire rack for one hour or until cooled completely. Top with whipped topping, if desired.
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