- ●4 (1-cup volume each) 4-inch diameter mini-pie shells
- ●3/4 cup granulated sugar
- ●1/2 teaspoon salt
- ●1 teaspoon ground cinnamon
- ●1/2 teaspoon ground ginger
- ●1/4 teaspoon ground cloves
- ●2 large eggs
- ●1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
- ●1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
MAKE IT
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.
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