Mini pumpkin pies

It's fall. It's almost time for Thanksgiving. It's pumpkin pie time! I personally enjoy an individual pumpkin pie. It's mini, which means it doesn't look like you're eating as much! Eat up

Pie crust:

2 cups flour

3/4 tsp salt

2/3 cup shortening 

6-7 tbsp cold water

Add flour, salt & shortening to mixing bowl or food processor. While mixing add cold water in slowly 1 tbsp at a time until a ball is formed. Grease a muffin pan. Then take a small out of dough & press into muffin cup. Bake at 350° for 5 minutes. 

Pumpkin pie filling:

1 1/2 cups cooked or canned pumpkin 3/4 cups sugar

1/2 tsp salt 

1 1/4 tsp cinnamon 

1 tsp ginger 

1/2 tsp nutmeg 

1/2 tsp cloves 

3 slightly beaten eggs 

1 1/4 cups milk 

16 oz can evaporated milk

Thoroughly combined pumpkin, sugar, salt and spices. Blend in eggs and both milks. Pour into pastry shell that has been baked for five minutes at 350°. Immediately bake in hot oven 350° for 20-25 minutes. Check for clean knife in middle of pie.