I used a standard muffin pan here – the usual cupcake size, where each cup holds about ¼ cup (60 mL) of filling. A large or “jumbo” muffin pan is much deeper and wider, holding closer to ½–¾ cup (120–180 mL). You could technically use it, but you’d need to cut the crust circles larger so they reach up the sides of the wells and still hold the filling properly.

The bake time would also need to increase since the filling sits deeper, and the centers might take longer to set. If you go that route, I’d fill them no more than halfway and add a few minutes to the bake time, keeping an eye on the crust so it doesn’t brown too fast. Just know I’ve never tried it with that size and can’t guarantee the outcome.