Mini Pumpkin Pies
Enjoy these perfectly sized individual pies.
Prep Time: 25 minutes
Bake Time: 50 to 60 minutes
Cool Time: 2 hours
Yield: 6 mini pies
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup Karo® Dark Corn Syrup
1 can (15 ounces) pumpkin
1 can (12 fluid ounces) evaporated milk
Pastry (unbaked) for double crust pie
Preheat oven to 350°F.
Mix sugar, salt and spices in a medium bowl. Add eggs and beat slightly. Add remaining ingredients except pastry; blend well.
Roll pastry on a lightly floured surface. Cut 6 circles of pastry, about 6-1/2 inches each in diameter. Note: if using a purchased refrigerated pie crust, roll each crust into an oval, about 16 x 13-inches. Cut 3 circles from each crust.
Place each pastry circle in a 10-ounce custard cup. Fold top edge of pastry toward the inside; flute or crimp edges by pressing pastry against cup at even intervals.
Place an equal amount of pumpkin filling (about 3/4 cup) into each prepared crust.
Bake 50 to 60 minutes or until knife inserted in pie center comes out clean. Allow pies to cool a minimum of 2 hours before serving.