Mini Pumpkin Pies

Ingredients

• 72 (4-inch) unbaked mini pie crusts
• 14 ounces sugar
• 2 teaspoons salt
• 1 tablespoon ground cinnamon
• 1-1/2 teaspoons ground ginger
• 3/8 teaspoon ground cloves
• 14 ounces fresh OR thawed frozen whole eggs
• 16 fluid ounces Karo® Light Corn Syrup
• OR Karo® Dark Corn Syrup
• 3 pounds, 12 ounces canned pumpkin
• 48 fluid ounces evaporated milk
• Whipped Topping

Directions

Preheat oven to 350°F.  Place pie shells on sheet trays.

Combine sugar, salt, cinnamon, ginger and cloves in a large bowl.  Add eggs.  Whisk just until combined.  Gradually whisk in corn syrup, pumpkin and evaporated milk; mix well.

Pour filling into pie crusts using a #16 scoop.    Bake 35 to 40 minutes or until knife inserted near center comes out clean.  Cool on wire rack.  Refrigerate within 2 hours; cover for longer storage.

Serve with whipped topping, if desired.

Mini pie shells are available at Wick's Pies, Inc.  800-642-5880 or www.wickspies.com