Gather 3/4 cup granulated sugar 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 large eggs 1 3/4 cups pumpkin 1 1/2 cups evaporated milk 4-inch mini-pie shells

1. Preheat oven to 425 degrees.
2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl.
3. Beat eggs lightly in large bowl. Add pumpkin and sugar-spice mixture to eggs. Gradually stir in evaporated milk.
4. Pour into shells. Bake for 15 minutes. Reduce oven temperature to 350 degrees and bake for 30 to 35 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Note: If you use metal or foil pans, bake on preheated baking sheet.