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Mini Pumpkin Pies Recipe

Delicious mini pumpkin pies perfect for any occasion.
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Preparation Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 200 kcal

Ingredients 

Pie Crust

  • 1 package Refrigerated pie crusts 2 crusts

Filling

  • 1 can Pumpkin puree 15 oz
  • 1 cup Evaporated milk
  • 2 large Eggs beaten
  • ¾ cup Sugar
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Ground ginger
  • ¼ teaspoon Ground cloves
  • ½ teaspoon Salt

Instructions 

  1. Preheat the oven to 375°F (190°C).
  2. Roll out the pie crusts and cut out circles to fit into a muffin tin.
  3. Press the circles into the muffin tin to form mini pie crusts.
  4. In a mixing bowl, whisk together the pumpkin puree, evaporated milk, beaten eggs, sugar, cinnamon, ginger, cloves, and salt.
  5. Pour the filling into the mini pie crusts.
  6. Bake for 25 minutes or until the filling is set.
  7. Let cool before serving.

Nutritional Value

Calories: 200kcal | Carbohydrates: 25g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 150mg | Fiber: 2g | Sugar: 15g | Vitamin A: 5000IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 1mg

Keywords

Mini, Pie, Pumpkin
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