Here is what you’ll need!
PUMPKIN PIE BITES
1 15-ounce (425 grams) can pumpkin puree
1 12-ounce (354 ml) can evaporated milk
¾ cup sugar 1 teaspoon cinnamon
¼ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon salt
2 refrigerated pie crusts
PREPARATION Preheat oven to 350°F/180˚C. In a bowl, mix the dry ingredients thoroughly. Add the eggs and pumpkin, and mix. Gradually add the evaporated milk, mixing constantly. With a jar lid, cut 12 4-inch circles out of the pie crust. Press into each of the cups of a greased muffin tin. Pierce the bottoms of the crust gently with a fork. Fill each pie crust to the top with filling. Bake for 20-30 minutes, until top of crust becomes golden brown. Enjoy!