How To Make Mini Pumpkin Pies
Bake some bite-sized fall dessert with these mini pumpkin pies. They’re made with baked pie crust filled with pumpkin puree spiced with cinnamon and nutmeg.
Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes
Serves:
Ingredients
- 2pie crust dough,rolled to ¼-inch thickness
- 15ozpumpkin puree
- ¾cupsugar
- 2large eggs
- 12ozevaporated milk
- 1tspcinnamon
- ¼tspground ginger
- ¼tspsalt
- ¼tspnutmeg
Instructions
-
Preheat oven to 350 degrees F.
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Cut the pie crust into circles approximately 3½ inches in diameter.
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Place the circles into a muffin tin, forming a pie crust cup in each muffin circle.
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Whisk together pumpkin puree, sugar, eggs, evaporated milk, cinnamon, ginger, salt, and nutmeg in a large bowl, then pour it into the mini pie crusts in the muffin tin.
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Bake for 20 to 25 minutes.
Nutrition
- Calories: 729.11kcal
- Fat: 11.04g
- Saturated Fat: 3.58g
- Trans Fat: 0.00g
- Monounsaturated Fat: 2.83g
- Polyunsaturated Fat: 3.40g
- Carbohydrates: 132.49g
- Fiber: 7.31g
- Sugar: 18.42g
- Protein: 23.45g
- Cholesterol: 39.22mg
- Sodium: 1441.46mg
- Calcium: 268.14mg
- Potassium: 423.04mg
- Iron: 7.43mg
- Vitamin A: 307.50µg
- Vitamin C: 2.04mg
Have you tried this mini pumpkin pies recipe? Let us know how it turned out or share your own favorite fall dessert recipes in the Baking and Desserts forum!
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