1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
2 eggs
1/2 cup Karo Dark Corn Syrup
1 (15 ounces) can pumpkin
1 (12 fluid ounces) can evaporated milk
Pastry for double crust pie
Preheat oven to 350 degrees F.
Mix sugar, salt and spices in a bowl. Add eggs and beat slightly. Add remaining ingredients; blend well.
Roll pastry on a lightly floured surface. Cut 6 circles of pastry about 6-1/2 inches in diameter. Note: if using a purchased refrigerated pie crust, roll each crust into an oval, about 16 x 13-inches. Cut 3 circles from each oval.
Place each pastry circle in a 10-ounce custard cup. Fold top edge of pastry toward the inside; flute or crimp edges by pressing pastry against cup at even intervals.
Place an equal amount of pumpkin filling (about 3/4 cup) into each prepared crust.
Bake 50 to 60 minutes, or until knife inserted in pie center comes out clean. Allow pies to cool a minimum of 2 hours before serving.
Makes 6 Servings
Source: Karo Corn Syrup
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