Preheat oven to 350°

Remove thawed dough from packaging and place on a floured surface. Thin out just a bit with rolling pin. Use a 6 inch cookie cutter, or 6 inch bowl and cut 6 circles from dough. You will need both pieces and may need to rework the dough and roll out again to get the sixth one.

Note: I used a Texas Muffin tin which makes six larger muffins instead of 12 regular sized ones, but if you wanted to make regular sized ones do the same prep but cut your dough smaller.

Place dough into muffin pan making sure you presses down all the way on the bottom and sides. Bunch of the dough a bit around the edges, crease how you would like. No need to grease the pan if using the prepared dough and a non stick pan.

In a large mixing bowl, beat the eggs with a fork until all mixed together. Add the can of pumpkin puree and the evaporated milk. Mix well with a wisk.

Melt the butter.

Slowly add the spices, extract and butter to the pumpkin mix and wisk until very well incorporated.

Pour mix into prepared muffin pan. Fill them to the top. You will have a little filling left over.

Bake for 50 minutes, checking at 40 and 45 minutes. The filling should be set, but a little jiggly in the center.

Remove from the oven and let them cool in the pan on a cooling rack. When mine were still warm but cool enough to touch I took them out and let them finish cooling on the rack while I made the whipped topping.

To make the whipped cream topping, let bowl, whisk or mixers, and heavy whipping cream chill in the freezer for about 10 minutes. Have the sugar and flavoring ready. Pour cream into cold bowl and add the sugar and whatever flavoring you used.

Incorporate ingredients then use an electric whisk or beaters on low speed to start, increasing to medium after a minute. Beat on medium for a few minutes until starting to stiffen up a bit. Turn it on high and soon your whipped cream will be stiff enough where if you stuck your finger in to taste, you would leave evidence (a finger swipe mark!) But how else would you tell if it is done!?

Put a big dollop of whipped cream on each pie and serve!

Optional: I had some of the pie crust dough left over so I rolled it out and cut it into long strips and pressed them into a mixture of cinnamon and sugar, twisted them up and placed them on a piece of tin foil and stuck them in the oven for 5-7 mins while the pies were cooking then I stuck one in each pie. My boyfriend and I each had a chilled shot of Crown Royal Maple too. Delicious!