Ingredients
2pie crust dough,rolled to ¼-inch thickness
15ozpumpkin puree
¾cupsugar
2large eggs
12ozevaporated milk
1tspcinnamon
¼tspground ginger
¼tspsalt
¼tspnutmeg
Preparation
Preheat oven to 350 degrees F.
Cut the pie crust into circles approximately 3½ inches in diameter.
Place the circles into a muffin tin, forming a pie crust cup in each muffin circle.
Whisk together pumpkin puree, sugar, eggs, evaporated milk, cinnamon, ginger, salt, and nutmeg in a large bowl, then pour it into the mini pie crusts in the muffin tin.
Bake for 20 to 25 minutes.
