Heat oven to 400°F.
Whisk eggs, pumpkin, brown sugar, cinnamon, salt, ginger and cloves in medium bowl. Beat in
half and half. Pour approximately 2/3 cup into each mini piecrust.
Carefully place pies on rack in 400°F oven. Bake15 minutes. Reduce oven to 350°F; continue
baking 20 to 22 minutes or until knife inserted midway between center and edge of pie comes out
clean.
Cool completely on wire rack. Refrigerate, loosely covered, until firm, several hours or overnight.
Garnish with toasted pecans and whipped cream. Enjoy!
Insider Information:
For easier slicing, use a thin-bladed knife. Wipe knife with clean damp towel, or rinse knife under
warm water, after each cut.
Single pie can be made with any standard unbaked 9-inch piecrust. Increase the second baking
time to 35 to 40 minutes or until knife inserted midway between center and edge of pie comes out
clean.
When is it done? Like custard pies, pumpkin pie should be removed from the oven before the center
is completely set. The center will jiggle slightly when dish is gently shaken. Filling will continue to
“cook” after it’s removed and center will firm up quickly. The knife test: Test for doneness with a
thin-bladed knife. If knife is clean when pulled out, the custard is done. If any filling clings to the
blade, bake a few minutes longer and test again.
Refrigerate any leftover pie promptly.
Recipe By: The AMERICAN EGG BOARD (www.aeb.org)
Home of the Incredible Egg, the AEB is the U.S. egg industry’s national commodity marketing board.
AEB’s mission is to increase demand for eggs and egg products through research, education and
promotion. The AEB’s Egg Nutrition Center is the country’s largest repository of egg nutrition
research. All activities are subject to USDA approval. AEB is located in Chicago, IL.
