Rustic Ramekin Pecan Pies

Preheat oven to 350ºF. Grab 6 ramekins and lightly coat the insides with cooking spray.

Roll out the Pillsbury pie crusts. Using a large cookie cutter (or martini glass), cut out circles and place each crust inside each ramekin. I used the leftover dough to create the crust edge. You don’t even have to crimp the crusts either. This is rustic! Throw in the freezer for 15 minutes.

Combine the remaining ingredients (sans pecan halves) in a large bowl. Whisk until nicely combined.

Pour the pie filling into each ramekin. Top each with 3 pecan halves.

Bake mini pies for 35 minutes, or until the center is set.

Let cool about 15 minutes and dig in.