Mini Pumpkin Pies
User Reviews
5.0
36 reviews
Excellent
Mini Pumpkin Pies
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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.
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Ingredients
- 6 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon (see note 2)
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 egg
- 1 cup pumpkin puree (not pumpkin pie filling, see note 3)
- 6 ounces evaporated milk (see note 4)
- 1 pie crust homemade or store-bought, thawed (see note 5)
- Whipped Cream optional, for garnish
Instructions
- 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.
- 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.
- Slowly add evaporated milk. Divide mixture between the two unbaked pie shells until nearly full.
- 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.
- Cool on wire rack for 2 hours, then refrigerate or serve with whipped cream, if desired.
Equipments used:
Notes
- Pie plates: I used 2 (6-inch) glass pie plates for this recipe. A pair of 5-inch pie pans would also work (you may have a little filling leftover).
- Pumpkin pie spice: This recipe uses cinnamon, ginger, cloves. Or, substitute 1 teaspoon homemade pumpkin pie spice or store-bought.
- Pumpkin purée: Look for 100% pure pumpkin on the label, NOT the pumpkin pie mix, which already has sugar, spices, and other stuff you don't need. Or, make your own pumpkin purée.
- Evaporated milk: Canned evaporated milk, NOT the sweetened condensed milk. Carnation or PET brand is easy to find.
- Pie crust: If you're going the store-bought route, buy one 9-inch pie crust which will make two mini pies. If you're up for making your own pie crust, you also will need enough for one 9-inch pie; just divide the dough into two balls and chill.
- Yield: This recipe makes 2 (6-inch) pumpkin pies, enough for 2 people (or more if you're willing to share). They are delicious served cold with plenty of whipped cream.
- Storage: Store your baked and cooled pumpkin pie covered in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
1 (6-inch) pie
Calories
718kcal
(36%)
Carbohydrates
97g
(32%)
Protein
15g
(30%)
Fat
31g
(48%)
Saturated Fat
12g
(60%)
Cholesterol
107mg
(36%)
Sodium
767mg
(32%)
Potassium
623mg
(18%)
Fiber
6g
(24%)
Sugar
49g
(98%)
Vitamin A
19387IU
(388%)
Vitamin C
7mg
(8%)
Calcium
282mg
(28%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 718 kcal
% Daily Value*
| Serving | 1 (6-inch) pie | |
| Calories | 718kcal | 36% |
| Carbohydrates | 97g | 32% |
| Protein | 15g | 30% |
| Fat | 31g | 48% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 107mg | 36% |
| Sodium | 767mg | 32% |
| Potassium | 623mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 49g | 98% |
| Vitamin A | 19387IU | 388% |
| Vitamin C | 7mg | 8% |
| Calcium | 282mg | 28% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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