Dessertsculinaryhill5.0
Mini Pumpkin Pies
Tiny and irresistible, Mini Pumpkin Pies come in handy for smaller gatherings or sharing with friends and family. They're easy, creamy, and perfectly spiced, just smaller and cuter.
👥 2 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 5 min🔥 Cook: 30 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●knife
📝 Preparation Steps
1
Preheat oven to 425 degrees. Roll out pie crust and trim to line a 6-inch pie plate. Press into plate and flute the edge of the crust. Re-roll remaining pie dough and line the second pie plate, fluting the edge.
2
In a small bowl, combine sugar, cinnamon, ginger, cloves, and salt. Set aside. In a large bowl, whisk egg until beaten. Stir in pumpkin and sugar mixture.
egg1
3
Slowly add evaporated milk. Divide mixture between the two unbaked pie shells until nearly full.
evaporated milk (see note 4)6 ounces
4
Bake ⏱️ 15 minutes, then reduce oven temperature to 350 degrees. Continue baking until a knife inserted in the center comes out clean, about ⏱️ 30 minutes longer.
5
Cool on wire rack for ⏱️ 2 hours, then refrigerate or serve with whipped cream, if desired.
Nutrition Facts
calories
718 kcal
fat Content
31 g
serving Size
1 (6-inch) pie
fiber Content
6 g
sugar Content
49 g
sodium Content
767 mg
protein Content
15 g
cholesterol Content
107 mg
carbohydrate Content
97 g
saturated Fat Content
12 g
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