An old favorite in a new size!
Preheat oven to 350°F. Place pie shells on sheet trays.
Combine sugar, salt, cinnamon, ginger and cloves in a large bowl. Add eggs. Whisk just until combined. Gradually whisk in corn syrup, pumpkin and evaporated milk; mix well.
Pour filling into pie crusts using a #16 scoop. Bake 35 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack. Refrigerate within 2 hours; cover for longer storage.
Serve with whipped topping, if desired.
Mini pie shells are available at Wick's Pies, Inc. 800-642-5880 or www.wickspies.com