Mini Pumpkin Pies
Mini Pumpkin Pies baked in cupcake pans to create individual mini pies
Servings 8
Calories 268kcal
Equipment
Ingredients
- 2- pie crusts unbaked
- 1 15 oz pumpkin puree not pumpkin pie filling or 2 cups fresh pumpkin
- 1 14 oz sweetened condensed milk
- 2 eggs
- 1 tablespoon pure vanilla extract
- 1/2 cup brown sugar
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly ground nutmeg
- whipped cream topping
Instructions
For filling
- In a small bowl, mix sugar, cloves, cinnamon, ginger, and nutmeg until blended.
- Beat eggs in a large mixing bowl, whip in pumpkin, vanilla, and sweetened condensed milk.
- Add sugar-spice mixture and mix well
For crust
- Roll pie dough on a lightly floured surface
- Using a 3-inch round cutter, cut out rounds, rerolling and cutting until all the dough is gone.
- Spray a muffin pan with cooking spray
- Carefully place each round into muffin cups, pressing down
To finish
- Preheat oven to 375
- Carefully spoon filling into pie cups making sure not to overfill
- Bake for 20-25 minutes until filling is set and crust is brown
- Let cups cool completely on a wire rack before attempting to remove them from the muffin tin ( use a very thin sharp knife to run around the edges before removing)
- Top with whip cream topping
Nutrition
Calories: 268kcal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 194mg | Potassium: 75mg | Fiber: 1g | Sugar: 14g | Vitamin A: 79IU | Calcium: 26mg | Iron: 1mg