Source: Everyday Eating

Mini pumpkin pies without a crust.

Servings

0.75 cup sugar
1 tsp ground cinnamon
0.5 tsp ground ginger
0.5 tsp salt
0.25 tsp ground cloves
2 eggs
15 oz Pumpkin, canned, unsalted (Libby's preferred)
12 floz Milk, evaporated, nonfat/skim (Nestle Carnation preferred)

1 Preheat oven to 300° F.
2 Mix sugar, cinnamon, ginger, salt ,and cloves in small bowl, set aside.
3 Beat eggs in large bowl.
4 Stir in pumpkin and sugar-spice mixture.
5 Gradually stir in evaporated milk.
6 Pour into eight 6-ounce ramekins or custard cups. Place ramekins on baking sheet.
7 Bake for 45 to 50 minutes or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with dollop of light whipped cream, if desired.

In addition, the filling can be made and frozen for up to one month.