Mini Pumpkin Pies
Pumpkin pies have been a traditional dessert in America since the early 18th century.
This is vegetarian recipe. Dish can be prepared in 75 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Mini Pumpkin Pies
Ingredients
Instructions
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Preheat the oven to 425°F (220°C).
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In a mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and salt. Mix until well combined.
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Roll out the pie crust and use a round cookie cutter to cut out circles that fit into a muffin tin.
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Press the pie crust circles into the muffin tin.
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Pour the pumpkin mixture into each pie crust.
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Bake for 15 minutes at 425°F (220°C), then reduce the heat to 350°F (180°C) and bake for an additional 10 minutes.
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Remove from the oven and let the mini pumpkin pies cool in the muffin tin for 10 minutes.
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Transfer the mini pumpkin pies to a wire rack and let them cool completely.
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Serve with whipped cream and a sprinkle of cinnamon on top.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 34g12%
- Sugars 18g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
