Description
Delightful mini pumpkin pies that encapsulate the flavors of autumn, perfect for gatherings and cozy nights.
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 3/4 cup sweetened condensed milk
- 2 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 pre-made pie crust
- Whipped cream for topping
Instructions
- Preheat the oven to 350°F (175°C).
- Roll out the pie crust and cut it into small circles to fit into muffin tins. Place the crusts into the muffin tin cups.
- Combine in a mixing bowl pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt. Mix until well blended.
- Pour the pumpkin filling into each mini pie crust, filling each about 3/4 full.
- Bake for 15-20 minutes or until the filling is set.
- Allow to cool slightly before removing from the muffin tin.
- Serve with whipped cream on top.
Notes
For those with diabetes, consider using sugar substitutes like Stevia, Monk fruit, or Allulose. Refrigerate the crust before rolling it out for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg