Name: Mini Pumpkin Pies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 1/2 cups of sugar; 1 tsp salt; 2 tsp cinnamon; 2 tsp pumpkin pie spice; 4 eggs; 1 can pumpkin puree; 2 cans carnation evaporated milk; 2 rolled pie crusts (unbaked)

Ingredients

Scale

1 1/2 cups of sugar
1 tsp salt
2 tsp cinnamon
2 tsp pumpkin pie spice
4 eggs
1 can pumpkin puree
2 cans carnation evaporated milk
2 rolled pie crusts (unbaked)

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Instructions

Preheat the oven to 350 degrees.
Combine all ingredients (except pie crusts) in a large bowl.
Spread out pie crusts on a flat surface and use a mouth of a small cup to cut out small discs of crust. I used the mouth of a 16oz mason jar.
Lightly flour mini muffin tins. Place pie crusts in the mini muffin cups, lightly pressing them down into the cup.
Pour pie filling in the cups until they are just filled.
Bake for about 20 minutes.
Leave out to cool for 5 minutes, and remove mini pumpkin pies from the tin and place on a cooling rack. Repeat with remaining pies.