Directions

1. Preheat oven to 350^°F.
2. Mix sugar, salt and spices in a medium bowl. Add eggs and beat slightly. Add remaining ingredients except pastry; blend well.
3. 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.
4. 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.
5. Place an equal amount of pumpkin filling (about 3/4 cup) into each prepared crust.
6. 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.