DirectionsMix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. I put the whole can but since we are putting the pumpkin mixture in the pocket mold, you may want to only add half of the can of evaporated milk. To thicken the pumpkin mixture back up, I added 3 tablespoons of flour.
Cut your pockets out. Put your bottom crust in the bottom of the mold and then put 2-3 tablespoons in the bottom crust. After you have done that, place the top crust on the mixture and then close the mold. You may want to spray the mold with nonstick spray, so that it's easier to get the crust out of the mold.
Place the pocket pies on a cookie sheet. I sprinkled cinnamon sugar on top of them. You can also brush on egg whites so that they will be golden brown and shiny when you take them out of the oven.
Bake at 400 degrees F for 15-20 minutes.
Since I used the Pillsbury refrigerated pie crusts, it made 7 pocket pies. You can use a homemade crust also. Here is the recipe for the original pumpkin pie, http://www.verybestbaking.com/recipes/specialty/libbys-detail-fpp.aspx