Mini Pumpkin Pies

• 1 1/2 cups of sugar
• 2 tsp salt
• 3 1/2 tsp pumpkin pie spice
• 4 eggs
• 1 small can of evaporated milk (12 fl oz)
• 1 large can of pure pumpkin (20 oz)
• Wonton wraps
• Crushed almonds (I hammered whole almonds in a Ziploc bag)

1. In a small bowl, mix the sugar, salt and pumpkin pie spice.


2. In a large bowl, beat the eggs. Slowly add the can of pure pumpkin, bowl of sugar, salt and spice and then the evaporated milk.


3. Line a 2 inch deep baking dish with wax or parchment paper, both horizontally and vertically, leaving extra paper to use later as handles.


4. Fill the dish with the filling, careful to keep the excess paper out of the way.


5. Bake for 15 minutes on 425 degrees.


6. Bake for 40 minutes at 350 degrees.


7. Cool for 15 minutes.


8. Line a muffin pan with wonton wrappers making small purses.


9. Fill each wonton with some pumpkin pie. Use your hand so that it looks neater.


10. Sprinkle some crushed almonds and cinnamon on top.


11. Bake in oven at 375 degrees for 9 minutes.