Mix pie crust as recipe on the box. Put in plastic wrap and roll into a 12 inch log. Cut into 12
1 inch pieces. Cut those in half. Roll into balls. Put in bowl, cover with plastic wrap and chill for 15 minutes (or longer).
Preheat oven 425
To roll the dough I use a tortilla press. Cover with plastic wrap. Place dough ball on press. Cover dough with plastic wrap. Gently press. Remove dough from wrap and place in cupcake wrapper. Repeat to make 12 cups. Poke bottom of crust with a fork. Bake at 425 for 7 minutes.
Remove from oven and set aside to cool.
Mix Splenda, cinnamon, pumpkin pie spice and salt in a bowl.
Add egg beaters, mix again
Add pumpkin, mix again.
Slowly add milk and stir to incorporate.
Fill prebaked crust with pumpkin mixture. Fill to the top of the cupcake paper.
Bake at 450 for 10 minutes, reduce heat to 350 and bake another 30 minutes or until knife inserted comes out clean.
Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with fat free redi whip before serving.
2sp per mini pie.