2 unbaked pastry crusts, your own or pre-made 2 large eggs 1 (16 ounce) can solid pumpkin 1 1/3 cup evaporated milk 1/2 cup granulated sugar 1/4 cup packed brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves
You will need 2 ungreased regular-size muffin tins.
Roll out pastry to 1/8-inch thickness. Cut 16 (4-inch) circles from pastry and line muffin cups with them. You may have to re-roll a few times, but 2 crusts will make exactly 16. Loosely cover muffin pans with plastic wrap and chill for 30 minutes.
Preheat oven to 375 degrees F.
In a large bowl, whisk the eggs until frothy. Add the remaining ingredients and beat until smooth. Remove muffin tins from the refrigerator and pour the pumpkin mixture into each cup. Bake for about 40 minutes or until a tester comes out clean. Cool in pan for 10 minutes then remove to a wire rack to cool completely.
Serve with whipped cream dusted with cinnamon, if desired.
Makes 16.
