Ingredients

The following ingredients have 12 Servings
  • 2 homemade pie crusts (or Pre-made pie crusts)
  • ¾ Cup Granulated Sugar
  • 1 Teaspoon Cinnamon
  • ½ Teaspoon Salt
  • ½ Teaspoon Ground Ginger
  • ¼ Teaspoon Ground Cloves
  • 2 large eggs (slightly beaten)
  • 1 (15 ounces) can Canned Pumpkin
  • 1 (12 ounces) can Evaporated Milk
  • Whipped Cream (for topping)

Instruction

  • Preheat the oven to 400°. Roll the pie crust thin, to about 1/8 inch thick, and cut into 12 3 ½ inch circles. Press the dough circles into the cavities of a muffin tin and place them in the fridge to chill.
  • In a large bowl combine the sugar, cinnamon, salt, ginger, and cloves. Add in the eggs, pumpkin, and evaporated milk. Whisk until fully combined.
  • Remove the muffin pan from the fridge and carefully ladle pumpkin filling into the crusts, about 3 tablespoons. Bake for 16-20 minutes, until the filling, is set and the crust is starting to brown.
  • Allow the pies to cool completely before removing gently them from the muffin pan. If they are sticking, carefully run a knife around the edge of the crust to loosen them from the pan. Serve with whipped cream.