Mini Pumpkin Pies

Mini Pumpkin Pies could be just the lacto ovo vegetarian recipe you've been looking for. One serving contains 130 calories, 2g of protein, and 6g of fat. For 35 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 18. This recipe from Live Well, Bake Often has 110 fans. If you have ground cinnamon, ground ginger, pumpkin puree, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 50 minutes. With a spoonacular score of 41%, this dish is good. If you like this recipe, take a look at these similar recipes: Mini Pumpkin Pies, Mini Pumpkin Pies, and Mini Pumpkin Pies.

Servings: 18

Preparation duration: 30 minutes

Cooking duration: 20 minutes

 

Ingredients:

½ cup (100 grams) brown sugar

1 egg, lightly beaten

¾ cup (180 ml) evaporated milk

½ teaspoon ground cinnamon

⅛ teaspoon ground cloves

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

2 pie crusts, homemade or store-bought

1 cup (250g) pumpkin puree

¼ teaspoon salt

Equipments:

cookie cutter

oven

mixing bowl

whisk

wire rack

Cooking instruction summary:

Preheat oven to 400F.On a lightly floured surface, roll the pie crusts out to " thickness. Using a 3.5-inch cookie cutter (or cup) cut out 18 circles from the pie crusts. Re-roll any scrap pieces of pie dough as needed to cut out the circles.Place each circle of pie crust in 18 cavities of 2 standard 12-count muffin pans. Gently press the dough down and around the sides, making sure the dough fits snuggly in each cavity. Transfer the muffin pans to the refrigerator while you make the filling.In a medium-sized mixing bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until well combined. Then whisk in the pumpkin puree, evaporated milk, and egg until fully combined.Remove the muffin pans with the pie crusts from the refrigerator. Spoon the pumpkin pie filling evenly between all 18 pie crusts in the muffin pans (about 2 tablespoons per pie crust).Bake at 400F for 18-22 minutes or until the tops of the mini pumpkin pies look set. Remove from the oven and allow to cool on a wire rack for 1 hour, then cover tightly and transfer to the refrigerator to chill for at least 3 hours or overnight.Once chilled, carefully remove from the pans, serve, and enjoy!

 

Step by step:


1. Preheat oven to 400F.On a lightly floured surface, roll the pie crusts out to " thickness. Using a 3.5-inch cookie cutter (or cup) cut out 18 circles from the pie crusts. Re-roll any scrap pieces of pie dough as needed to cut out the circles.

2. Place each circle of pie crust in 18 cavities of 2 standard 12-count muffin pans. Gently press the dough down and around the sides, making sure the dough fits snuggly in each cavity.

3. Transfer the muffin pans to the refrigerator while you make the filling.In a medium-sized mixing bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until well combined. Then whisk in the pumpkin puree, evaporated milk, and egg until fully combined.

4. Remove the muffin pans with the pie crusts from the refrigerator. Spoon the pumpkin pie filling evenly between all 18 pie crusts in the muffin pans (about 2 tablespoons per pie crust).

5. Bake at 400F for 18-22 minutes or until the tops of the mini pumpkin pies look set.

6. Remove from the oven and allow to cool on a wire rack for 1 hour, then cover tightly and transfer to the refrigerator to chill for at least 3 hours or overnight.Once chilled, carefully remove from the pans, serve, and enjoy!


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