Mini Pumpkin Pies

Ingredients

• 2 sheets refrigerated pie crust
• 1 can (15 oz) pumpkin puree
• 1 can (12 oz) evaporated milk
• 3/4 cup sugar
• 2 large eggs
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves

Before you start

• Preheat oven to 425°F.
• Grease 16 muffin cups.

Directions

1. Roll thin, cut 16 rounds of 4 in, press into the cups: refrigerated pie crust.
2. Whisk until smooth: pumpkin puree, evaporated milk, sugar, eggs, salt, ground cinnamon, ground ginger, ground cloves.
3. Fill the crusts: step 1, step 2.
4. Bake 425°F 15 min, then 350°F 25 min until a knife comes out clean: step 3.
5. Cool in the pan 10 min, then on a rack about 1 hr until set: step 4.