Individual Pumpkin Pies

These are very tasty, easy, and keep well in the fridge. Makes 16, but my husband likes to eat 2 per serving!

• Ready In: 2 hrs 7 mins
• Serves: 16

Ingredients

•  pastry for double-crust pie (your own or a mix)
• 2  large eggs
• 1 (14 ounce) can pumpkin
• 1 1⁄3 cups evaporated milk
• 1⁄2 cup white sugar
• 1⁄4 cup  packed brown sugar
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon ground cloves

Directions

1. Roll out pastry into 1/8-inch thickness.
2. Cut 16 four-inch circles from pastry and line ungreased muffin cups with them.
3. You will have to reroll a few times, but a mix for 2 crusts will yield exactly 16, at least it does for me.
4. Loosely cover muffin pans with Saran and chill for 30 minutes.
5. Preheat oven to 375°F.
6. In a large bowl, whisk eggs until frothy, about 2 minutes; add remaining ingredients and beat until smooth.
7. Retrieve pastry shells from fridge and divide pumpkin mixture among them.
8. Bake for about 40 minutes or until a tester inserted in centre of a tart comes out clean.
9. Cool in pan for 10 minutes then remove to a wire rack to cool completely.
10. Serve with whipped cream dusted with cinnamon.