Mini Pumpkin Pies

Ingredients

• 4 4-inch mini pie shells

• 3/4 cup granulated sugar

• 1/2 tsp salt

• 1 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/4 tsp ground cloves

• 2 large eggs

• 1 can pureed pumpkin

• 1 can evaporated milk

Directions

1. Preheat oven to 425° F

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

3. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

4. Pour into shells

5. Bake for 15 minutes. Reduce oven temperature to 350° F.; bake for 30 to 35 minutes or until knife inserted near center comes out clean.

6. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this may cause filling to separate from the crust.)

Adapted from Very Best Baking