Mini Pumpkin Pies (Print Version)

# Ingredients:

01 - 1/2 cup granulated sugar.
02 - 1/2 cup brown sugar.
03 - 1/4 cup flour.
04 - 2 teaspoons pumpkin pie spice.
05 - 1/4 teaspoon salt.
06 - 15 oz canned pumpkin purée.
07 - 2 eggs.
08 - 1 cup evaporated milk.
09 - 1 teaspoon vanilla extract.
10 - Whipped cream and extra spice for topping.

# Instructions:

01 - Heat oven to 350°F. Line muffin tin with cupcake liners.
02 - Mix sugars, flour, pumpkin spice, and salt in bowl.
03 - In another bowl, whisk pumpkin, eggs, milk, and vanilla.
04 - Gradually mix dry ingredients into wet until smooth.
05 - Fill liners 3/4 full with batter.
06 - Bake 20-25 minutes until toothpick comes clean.
07 - Cool completely in pan.
08 - Top with whipped cream and sprinkle with spice.

# Notes:

01 - Centers naturally sink while cooling.
02 - Must use pure pumpkin, not pie filling.
03 - Keep refrigerated.
04 - Add toppings just before serving.
05 - Can make spice blend from scratch.

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