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Here is what you’ll need!

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Serves 12

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 eggs

2 refrigerated pie crusts

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.

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