How to make "Petite Pumpkin Pies" perfect for any potluck this Thanksgiving. 

Ingredients:

• 1 Cup of Sugar
• 1/2 Teaspoon - Ground Ginger
• 1/4 Teaspoon - Ground Cloves
• 1 Teaspoon Cinnamon
• A Healthy Dash of Salt
• 2 Eggs
• 1 Can (425 Grams) - Pumpkin Puree
• 1 Can (354 ML) - Evaporated Milk
• 2 Refridgerated Pie Crusts
• Crisco for Baking Pan

Instructions:

• Preheat the Oven to 375 Degrees
• Mix Sugar, Ground Ginger, Ground Cloves, Cinnamon & Salt
• Add in Eggs & Mix
• Add in Pumpkin Puree & Mix
• Add in Evaporated Milk & Mix
• Use a Circular Shape to Make Mini Pie Crust Base
• Grease Brownie/ Muffin Baking Pan with Crisco
• Place the Pie Crusts into a Baking Pan
• Use a Fork to Punch Holes on the Bottom of the Mini Pie Crusts
• Pour Pumpkin Pie Mix into the Mini Pie Crusts 
• Place in Oven for 20 Minutes or Until Golden Brown
• Let Petite Pumpkin Pies to Cool Down
• Add Whip Cream 
• Enjoy!