I made Mini Pumpkin Pies but this recipe is traditionally for three large pies. It’s the recipe my dad uses every year but he adds more spices to it. It’s really delicious and perfect when you make them smaller.
1 (9 inch) unbaked deep dish pie crust or small tart pans.
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (15 ounce) can Pure Pumpkin
1 (12 fluid ounce) can Evaporated Milk
1.Preheat oven to 425 degrees F.
2.Combine 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 pie shell.
3.Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.