Mini Pumpkin Pies

Makes 72 mini pies

An old favorite in a new size!

Bake Time

35 to 40 minutes

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