Mini Personal Pumpkin Pies
A perfectly sized mini-pumpkin pie. Ideal for a quick fall dessert or as part of a holiday spread.
Ingredients
- 15- oz. package ready-to-bake pie crusts
- 15- oz. can pumpkin puree not pumpkin pie filling
- 12- oz. evaporated milk
- ¾ c. brown sugar
- 2 large eggs
- 1 t. ground cinnamon
- ½ t. ground nutmeg
- ¼ t. ground cloves
Toppings:
- Whipped cream and ground cinnamon if desired.
Instructions
- Preheat oven to 425°F and spray a 24-cup mini muffin pan with nonstick cooking spray. Set aside.
- Cut pie crust out into circles using a wide-mouth jar lid. Push pie circles down into the muffin cups. If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles.
- Mix pumpkin pie filling ingredients in a large mixing bowl until smooth. Divide filling among the mini pie shells.
- Place in the pre-heated oven and bake for 10 minutes. Reduce temperature to 350 and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.
- Remove from oven and cool for 10-15 minutes before removing from muffin tin and topping with whipped cream. Garnish with some ground cinnamon, if desired, and enjoy!
Nutrition
Nutrition Facts
Mini Personal Pumpkin Pies
Amount per Serving
Calories
158
% Daily Value*
Fat
7
g
11
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
20
mg
7
%
Sodium
109
mg
5
%
Potassium
128
mg
4
%
Carbohydrates
21
g
7
%
Fiber
1
g
4
%
Sugar
10
g
11
%
Protein
3
g
6
%
Vitamin A
3213
IU
64
%
Vitamin C
1
mg
1
%
Calcium
62
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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