Mini Pumpkin Pies with Condensed Milk

Instructions:

1. Lightly brush the bottom and sides of each muffin cup with melted butter to ensure a clean release.
2. Roll out the pie crust on a lightly floured surface and use a 2-inch glass or cutter to stamp out circles slightly larger than the muffin cups.
3. Gently press each circle into the muffin cup, pushing the dough up the sides and ensuring there are no air pockets at the bottom.
4. In a large bowl, beat the pumpkin puree, sweetened condensed milk, and evaporated milk until smooth.
5. Whisk in the eggs one at a time, then stir in the vanilla extract, pumpkin pie spice, and salt.
6. Beat the mixture on medium speed for 1 minute to incorporate air for a lighter texture.
7. Fill each prepared pastry shell with the pumpkin custard and bake at 350°F (175°C) for 25 minutes or until the centers are set.