Pumpkin Pie Cups (Gluten Free)

CRUST: Preheat oven to 350-degrees and line one cupcake tin with 12 cupcake liners. Set aside. In a medium bowl, melt the butter in the microwave. Use a fork to stir the cookie crumbs and pumpkin pie spice into the melted butter. Use a medium sized cookie scoop to drop cookie crumbs into the cupcakes liners. Evenly distribute the crumbs between the 12 cupcake liners. Use the back of the cookie scoop to firmly pack the crumbs into the liners.

Bake cookie crumb crust in 350-degree oven for 10-minutes. Remove crust from oven after 10-minutes and let crusts cool completely before starting the pumpkin pie filing.

PUMPKIN PIE FILLING: Preheat oven to 400-degrees. In a medium bowl, add the brown sugar, pumpkin pie spice and salt. Stir until combined. Slowly whisk in the pumpkin puree, evaporated milk, egg and vanilla extract. Whisk until the mixture is smooth and there are no clumps. Fill the cupcake liners to the top with the pumpkin pie filling.

Bake pumpkin pie cups in 400-degree oven for 20-minutes (or until the center has set). Remove pie cups from the oven and let set in the cupcake tin until mostly cool and set, then transfer to a wire rack to cool completely. Refrigerate pie cups in an airtight container.