Mini Libby's Famous Pumpkin Pies

By Addie

This Thanksgiving bring the kids into the kitchen. Together you can make these easy mini pumpkin pies which are perfectly scaled down to kid size!

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.) evaporated Milk

Preparation

Step 1

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.

NOTE: If using metal or foil pans, bake on preheated heavy-duty baking sheet.