TO MAKE THE PUMPKIN PIE FILLING, WHISK THE EGGS AND SUGARS TOGETHER UNTIL SMOOTH. ADD THE PUMPKIN PUREE, CREAM, VANILLA, PUMPKIN PIE SPICE AND SALT. WHISK UNTIL WELL BLENDED.

POUR YOUR PUMPKIN PIE FILLING INTO THE PIE CRUSTS, SPLITTING EVENLY. PLACE THE PIES ONTO A BAKING SHEET.

BAKE IN AT 425F FOR 40-45 MINUTES. YOU CAN USE A TOOTHPICK TO TEST & MAKE SURE IT COMES OUT CLEAN. LET YOUR PUMPKIN PIE COOL FOR AT LEAST 2 HOURS BEFORE SERVING.

BE SURE TO REFRIGERATE YOUR PIE IF YOU’RE NOT SERVING AFTER 2-3 HOURS. YOU CAN ALSO FREEZE ANY LEFTOVERS! TO SERVE, LET IT THAW OVERNIGHT IN THE REFRIGERATOR.