Ingredients
3
boxes (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
12
half-pint, wide-mouth canning jars with lids, washed, dried
2
cans (15 oz each) pumpkin (not pumpkin pie mix)
1 1/2
cups sugar
4
teaspoons pumpkin pie spice
1
teaspoon salt
2
cans (12 oz each) evaporated milk
4
eggs
Cinnamon-sugar
Preparation
Heat oven to 425°F. Unroll 3 pie crusts; cut each into quarters to make 12 quarters total.
Place 1 pie crust quarter in each jar, pressing and molding as necessary to fit bottom and sides. Pinch tears together to eliminate any holes.
In large bowl, beat pumpkin, sugar, pumpkin pie spice, salt, evaporated milk and eggs with electric mixer on medium speed until well blended. To make pouring pumpkin mixture into jars easier, pour mixture into 4-cup glass measuring cup or glass pitcher. Divide mixture evenly among jars.
With remaining pie crusts, cut into 1/2-inch-wide strips for lattice tops. Weave strips basket-style on top of pies. With fingers, gently wet top crusts with water. Sprinkle with cinnamon-sugar. Freeze pies 5 minutes to stiffen dough before baking.
Place pies on ungreased cookie sheet. Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 minutes longer. Place on cooling racks; cool completely, about 1 hour, before serving.
