Almost too cute to eat, these mini pumpkin pies make the perfect snack, finger food, or after-school treat.
Preheat oven to 350° F. Allow tart shells to defrost, about 10-15 minutes, at room temperature. Pre-bake tart shells according to instructions. Allow to cool before adding pie filling.
In a medium bowl whisk together pumpkin puree, sweetened condensed milk, sour cream, and spices.
Add the egg and vanilla and whisk until well combined.
Divide pie filling into the baked tart shells, filling to the top of each pastry. Bake for 20-25 minutes or until the filling is just set. (Centre should not move when pan is jiggled.)
Allow pies to cool completely before serving.
Just before serving, add some whipped cream and a sprinkle of pie spice on top.