Mini Pumpkin Pies
Ingredients
The filling
-
6
tablespoons
granulated sugar
-
½
teaspoon
ground cinnamon
-
¼
teaspoon
ground ginger
-
¼
teaspoon
ground cloves
-
¼
teaspoon
salt
-
1
large
egg
-
1
cup
pumpkin purée
-
6
ounces
evaporated milk
The crust
-
1
pie crust
homemade or store-bought
For serving
Instructions
- Preheat the oven to 425°F.
- Roll out the pie crust and line a 6-inch pie plate, fluting the edge.
- Re-roll the remaining dough to line the second pie plate.
- In a small bowl, mix together sugar, cinnamon, ginger, cloves, and salt.
- In a large bowl, whisk the egg, then stir in the pumpkin and sugar mixture.
- Slowly add the evaporated milk to the pumpkin mixture.
- Divide the filling between the two unbaked pie shells until nearly full.
- Bake for 15 minutes, then reduce the temperature to 350°F.
- Continue baking until a knife inserted in the center comes out clean, about 30 minutes.
- Cool on a wire rack for 2 hours, then refrigerate or serve with whipped cream.
Nutrition Facts (estimated)
Servings
2
Calories
718
Total fat
31g
Total carbohydrates
97g
Total protein
15g
Sodium
767mg
Cholesterol
107mg
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