It’s the time of year for spicy, pumpkin sensations, and the girls and I had fun putting these little pies together for a ladies event at our home. The recipe measurements should be done a little ad lib (the pie filling is adapted from our family favorite Paradise Pumpkin Pie from Tasty Traditions, available at NeelyMarketplace.com), but that makes it all the more fun. Enjoy!

Preheat oven to 350 degrees, Fahrenheit. Line 3, 1 dozen, muffin tins with papers.

Prepare the crusts:

2 c. graham cracker crumbs

3 Tbsp. sugar

1/3 c. butter

Combine all three in a food processer and process until well combined, then press about 2 Tbsp. of mixture into each muffin cup. Set aside.

Make the filling:

1 large (29 oz.) can of pumpkin

1/2 c. sugar

1 t. cinnamon

1/4 t. ginger

1/4 t. nutmeg

Dash of salt

1 c. evaporated milk

2 eggs

Place all ingredients in a large mixing bowl and mix with an electric mixer until thoroughly combined.

Assemble the pies:

Using a large muffin scoop, drop one scoop of pie filling into each crust.

Bake at 350 for 45 minutes, or until the tops are golden and starting to crack slightly.