Description
A delightful recipe for mini pumpkin pies that are perfect for fall gatherings.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup evaporated milk
- 1 package of pre-made mini pie crusts
Instructions
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, combine pumpkin puree, sugar, cinnamon, nutmeg, ginger, and salt.
- Add eggs and evaporated milk to the mixture and whisk until smooth.
- Place the mini pie crusts on a baking sheet.
- Pour the pumpkin filling into each mini pie crust, filling them about 3/4 full.
- Bake in the preheated oven for 15-20 minutes or until the filling is set.
- Let cool before serving. Enjoy!
Notes
- These mini pies can be made ahead of time and stored in the refrigerator.
- Top with whipped cream for an extra treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Mini Pumpkin Pies