Mini Pumpkin Pies

Every year I always make one big pumpkin pie.  This year, I wanted to make a spin-off of the basics.  This recipe is perfect for guests who don't want to cut into a pie!

 

Mini Pumpkin Pies

(from Libby’s)

Ingredients:

¾ cup sugar

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

2 large eggs

1 15oz can of pure pumpkin (not pumpkin pie mix)

1 12oz can evaporated milk

2 pie crusts (See basic pie crust post)

Directions:

1.    Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.

2.    Beat eggs in large bowl, stir in pumpkin and sugar/spice mixture.

3.    Gradually stir in evaporated milk.

4.    Cut pie crusts in 3 or 3 ½ inch circles.  Lay circles into buttered muffin pan to create mini pies.

5.    Using ¼ cup measuring cup, ladle out pumpkin mixture into mini pies.

Butter the pan before placing crusts and these little babies will pop right out!

6.    Bake at 350 degrees for 40 to 45 minutes.  Use toothpick test to see if done cooking.  Insert toothpick and if comes out clean, it is done!

7.    Cool on wire rack for 2 hours.

8.    Top with Whipped Cream and caramel sprinkles!