Step 1

Preheat oven to 425° F.

Step 2

Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Step 3

Pour into shells.

Step 4

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

Step 5

Note: May use refrigerated or homemade single pie crust to make 4 mini-pie shells. Lay rim of mini-pie pan on rolled out dough. Cut circle 1/2-inch larger than mini-pie to allow for dough to form fluted edge.

Step 6

For Lower Fat/Calorie Pies, substitute NESTLÉ® CARNATION® Lowfat Evaporated or Fat Free Evaporated Milk.

Step 7

Note: If using metal or foil pans, bake on preheated heavy-duty baking sheet.