Mini Pumpkin Pies
Mini pumpkin pies are the perfectly sized dessert that is made just for you! You can indulge in just one or have a few! Either way, they are so delicious that everyone will be asking for the recipe!
Servings: 12 Pies
Ingredients
- 2 homemade pie crusts or pre-made pie crusts
- ¾ cup granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs slightly beaten
- 1 (15-ounce) can pumpkin puree
- 1 (12-ounce) can evaporated milk
- whipped cream for topping
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Roll 2 homemade pie crusts thin, to about 1/8 inch thick, and cut into 12, 3 ½ inch circles. Press the dough circles into the cavities of a muffin tin and place them in the fridge to chill.
- In a large bowl, combine ¾ cup granulated sugar, 1 teaspoon cinnamon, ½ teaspoon salt, ½ teaspoon ground ginger, and ¼ teaspoon ground cloves. Add in 2 large eggs, 1 (15-ounce) can pumpkin puree, and 1 (12-ounce) can evaporated milk. Whisk until fully combined.
- Remove the muffin pan from the fridge and carefully ladle pumpkin filling into the crusts, about 3 tablespoons. Bake for 16-20 minutes, until the filling is set and the crust starts to brown.
- Allow the pies to cool completely before removing them gently from the muffin pan. If they are sticking, carefully run a knife around the edge of the crust to loosen them from the pan. Serve with whipped cream.
Nutrition
Calories: 241kcal | Carbohydrates: 32g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 39mg | Sodium: 257mg | Potassium: 200mg | Fiber: 2g | Sugar: 17g | Vitamin A: 5629IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 1mg
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