Making Miniature Pumpkin Pies

Ingredients:

• 1 can solid packed pumpkin
• 1 can Eagle Brand condensed milk (If using evaporated milk, use 1/2 cup of sugar)
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 tsp ginger
• 1/4 tsp cloves
• 2 jumbo eggs, slightly beaten
• 1 pkg Pillsbury Ready Rolled Pie crusts
• whipped cream (opt)

Steps:

1. In a medium bowl, add the pumpkin, condensed milk, and the beaten eggs. Add the seasonings of cinnamon, ginger, cloves & salt, stirring well.

2. Prepare a 12 cup cupcake pan, spray oil each cup or grease it well.
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3. Roll out one crusts at a time. Make sure your crusts are at room temperature. Flour the work area first. Using a rolling pin, gently roll out one crust. Take a cup that is about 3" in diameter and cut out little crusts. Lift the crusts out and place them in each cupcake pan.
4. Then fill each pan with pumpkin pie filling, you can fill right to the top. When all 12 are full, put gently in the oven at 425 degrees F for 15 minutes. Then lower heat to 350 F for 15 minutes or until a knife comes out clean in the middle.

5. These look beautiful with a dollop of whipped cream and sprinkled with cinnamon. Enjoy!

I am preparing individual banana pudding in mason jars for Thanksgiving I will layer banana pudding in each mason jar and then top it off with whipped cream. I love the idea of individual servings for desserts at holiday times and especially within different type of serving piece such as a mason jar.

I am going to make these, I am very selective of which recipes I will make. This one looks great! The banana pudding /Mason jar idea is great too!!!