Crustless Pumpkin Pie Bites
New: October 2019

Makes ~12.  It doesn't expand a lot, so you can really fill the top of the muffin tins.

INGREDIENTS
2 large eggs
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 t vanilla extract
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
Whipped cream, (optional)


INSTRUCTIONS
Preheat oven to 425 ˚C and  cupcake tray with paper liners.

BEAT 2 eggs lightly, add 3/4 c of white sugar and continue beating until light. Add 1 t cinnamon, 1 t vanilla extract, 0.5 t sal, ginger, cloves (and extra pumpkin pie spice or cardamom or nutmeg if desired).

Slowly add in evaporated milk and finally pumpkin and stir until everything is well mixed.

Spoon into muffin tray.

BAKE for about 5 minutes at 425, then turn down to 350 and bake for another 20 min or so, honestly there's a huge margin of error so do whatever.

COOL slowly down slowly (e.g. not the fridge) otherwise they'll crack.