Mini Personal Pumpkin Pies
Mini Personal Pumpkin Pies are individual-sized pies made with a delicious pumpkin filling and a flaky pastry crust. They are perfect for serving at parties, gatherings, or just as a special treat for yourself. The small size makes them easy to grab and enjoy on the go.
Ingredients
- 15 oz. pie crusts package ready to bake
- 15 oz. pumpkin puree canned, not pumpkin pie filling
- 12 oz. evaporated milk
- ¾ cup brown sugar
- 2 large eggs
- 1 tablespoon ground cinnamon
- ½ tablespoon ground nutmeg
- ¼ tablespoon 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!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 152kcal (8%)Carbohydrates: 21g (7%)Protein: 3g (6%)Fat: 7g (11%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 5mg (2%)Sodium: 103mg (4%)Potassium: 122mg (3%)Fiber: 1g (4%)Sugar: 10g (11%)Vitamin A: 3191IU (64%)Vitamin C: 1mg (1%)Calcium: 59mg (6%)Iron: 1mg (6%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
