(you'll soon see that they're mini by using cupcake/muffin pans)
Step 1: Ingredients
Here are the ingredients you'll need:
3/4 cup granulated sugar (I actually only used 1/2 cup and it turned out fine)
1 teaspoon ground cinnamon
1/2 teaspoon salt
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.) CARNATION® Evaporated Milk
2 unbaked 9-inch pie crusts
muffin/cupcake pans (I used 18)
Step 2: Preparing the Pie Crusts
Once you've filled all of the muffin pan, use a fork and make indentations into the rims to add some texture.
Step 3: Mixing the Ingredients
"Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk."
Step 4: Pour
Step 5: Bake
I used another baking sheet and placed it on the shelf above the mini pies. I'm not sure how effective this was but wanted to provide some sort of shield for the pies; I was concerned about the crusts getting over cooked.