Mini pumpkin pies with gingerbread graham cracker crust
1-1/2 cups graham cracker crumbs (put your crackers in a bag and crush them, or you can be all high-tech and use a food processor)
1/4 cup brown sugar
6 tablespoons butter, melted
Mix all the ingredients together and press them into the bottoms of greased muffin tins (or you can do them in cupcake wrappers). I had enough for about 30 mini pies.
3/4 cup sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 large eggs
1 can pure pumpkin
1 can evaporated milk
1. Preheat the oven to 425 degrees F. Mix all the ingredients together until smooth. Spoon filling into muffin tins.
2. Bake at 425 degrees F for 10 minutes, then turn the heat down to 350 degrees F, and cook for 20 minutes more.
3. Remove from the oven. To test for done-ness, shake the pan a bit, pies should not be jiggly in the center.
4. Cool completely, then run a knife around the edges and remove from the pan.