This recipe is for a half of a pumpkin pie – great for mini pies. Double it for traditional full pie.
- 1/4 cup + 2 Tbl. Sugar
- ¼ tsp. Salt
- ¼ tsp. Ginger
- 1/8 tsp cloves
- 1 large egg
- ½ can Pumpkin
- ½ can Evapo Milk
- 6 or more baby graham mini pie shells
Bake preheated oven at 425 for 15 minutes
Reduce temp to 350 and bake 40-50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours then serve or refrigerate.