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.
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.
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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!!!