I LOVE pumpkin. Seriously!!! Its my favorite food group. Over the years I have tried many different pumpkin pie recipes until I found the perfect one. And then I perfected. I added what I liked from a bunch of other recipes and came up with my one.
These little pies are perfect for partys. I hope you enjoy them.
1/2 tsp ground ginger
1 1/2 tsp cinnamon (and an addtional 1 Tbsp)
1/4 tsp ground clove
1/2 tsp nutmeg
1/2 tsp salt
1 TBS flour
1/3 C. sugar
1 1/2 Cups canned pumpkin (15 oz. can works too)
4 Tbsp melted butter (I use unsalted REAL butter)
1 (14 oz) can of sweet condensened milk
Preheat oven to 350 degrees
In a mixer combine your pumpkin, milk, sugar, and melted butter. Then add eggs. Mix until combined.
In a seperate bowl mix your ginger, 1 tsp cinnamon, nutmeg, salt, and flour. Add this mix to your pumpkin mix and mix until combined.
Put your cupcake liners into your cupcake pan. Fill liners about 3/4 full of pie mix. Bake for 25-30 mins until a tootpick comes out clean.
Let them cool in the pan for about 15 mins then move to the fridge and chill for 1 to 2 hours.
Top with whip cream and and lightly sprinkle with addtional tablespoon of cinnamon.