Recipe from Better in Bulk
What you need:
2 eggs (room temperature, slightly beaten)
3/4 cup sugar
2 cups puree canned pumpkin
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
1/2 tsp all spice
1 2/3 cups evaporated milk (1 can)
Pie dough (I used Pillsbury refrigerated pie crust)
How to make them:
Preheat the oven to 425˚F.
Mix all the ingredients except for pie crust in a large bowl.
Place filling into a casserole dish and bake for 15 minutes.
Leaving the baking dish in the oven, reduce the temperature to 350˚F and bake the filling for an additional 45 minutes.
Take out and cool the baked filling.
Adjust oven temperate back up to 425˚F.
Meanwhile, prepare and roll out the pie crust dough.
Cut pie crust into circle.
Place a spoonful of the cooled filling in the center of each circle (the amount of filing that is put into the circles will depend on the size. Just don't put too much filling, otherwise the crusts can't be pressed together).
Pinch the edges closed, then make 2-3 small slits in each pie.
Place on a baking sheet and bake for 10-15 minutes or until crust is light golden brown.
Take out and let cool slightly, then ENJOY!