Mini Pumpkin Pies
|Sugar||3⁄4 Cup (12 tbs)|
|Canned pumpkin||16 Ounce (1 Can)|
|Evaporated milk||1 Cup (16 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
1. Beat eggs slightly in large bowl, using wire whisk or hand beater. Beat in remaining ingredients except gingersnaps. Divide mixture among eight 6-ounce custard cups or souffle dishes. Place gingersnap on each.
2. Arrange 4 custard cups on 10-inch plate. Elevate plate on inverted 10-inch plate in microwave oven. Microwave uncovered on medium (50%) 8 to 9 minutes, rotating custard cups 1/4 turn every 2 minutes, until knife inserted near center comes out clean (remove pies one at a time as they finish cooking).
3. Repeat with remaining custard cups. Let stand uncovered 10 minutes. Refrigerate uncovered at least 1 hour until chilled. Serve with whipped cream if desired. Immediately refrigerate any remaining pies.