Mini Pumpkin Pie
Ingredients
Graham Cracker Crust
-
¼
cup
graham cracker crumbs
-
¼
cup
all-purpose flour
-
2
tablespoons
brown sugar
-
3
tablespoons
melted butter
Pumpkin Pie Filling
-
½
cup
low-fat milk
-
½
cup
canned pumpkin puree
-
¼
cup
packed brown sugar
-
1
large
egg yolk
-
½
teaspoon
ground cinnamon
-
¼
teaspoon
salt
-
⅛
teaspoon
ground ginger
-
⅛
teaspoon
ground nutmeg
-
pinch
ground cloves
Whipped Cream
-
¼
cup
heavy whipping cream
-
1
teaspoon
sugar
-
1
teaspoon
cold whiskey or bourbon
Instructions
- Preheat the oven to 375°F and lightly grease a 7x5-inch baking dish.
- In a small bowl, whisk together graham cracker crumbs, flour, and brown sugar, then mix in melted butter.
- Press the mixture firmly into the baking dish and bake for 10 to 12 minutes until slightly darkened.
- Reduce the oven temperature to 350°F and refrigerate the crust while preparing the filling.
- In a medium bowl, whisk together all pumpkin pie filling ingredients until smooth.
- Pour the filling into the cooled crust and bake for 35 to 45 minutes until a knife inserted comes out clean.
- Cool the pie on the counter for 20 minutes, then refrigerate for at least 2 hours.
- For the whipped cream, chill a bowl in the freezer, then combine heavy cream, sugar, and whiskey, whisking until soft peaks form.
- Spoon the whipped cream over the chilled pie and serve.
Nutrition Facts (estimated)
Servings
6
Calories
203
Total fat
10g
Total carbohydrates
26g
Total protein
2g
Sodium
150mg
Cholesterol
40mg
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