Recipe: Mini Pumpkin Pies

Mini pumpkin pies. I have to make these this fall!
Miss Libby’s Famous Pumpkin Pies
Prep:8 minutes
Cooking:45 min
Cooling:120 minutes
Yields:4 mini-pumpkin pies
Ingredients
4 (1-cup vol 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 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk

Directions
PREHEAT oven to 425° F.

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.

POUR into shells.

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.)

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.

FOR LOWER FAT/CALORIE PIES, substitute NESTLÉ® CARNATION® Low fat Evaporated or Fat Free Evaporated Milk.
NOTE: If using metal or foil pans, bake on preheated heavy-duty baking sheet.

Credit: Unless noted to the contrary, all trademarks and other intellectual property on this site are owned by Société des Produits Nestlé S.A., Vevey, Switzerland or used with permission.

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