- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 197.7
- Total Fat: 5.9 g
- Cholesterol: 42.5 mg
- Sodium: 257.9 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 0.6 g
- Protein: 4.8 g
Crustless Mini Pumpkin PiesSubmitted by: STUTLERTONI
IntroductionSo easy and tastey you won't even miss the crust and hundreds of extra calories that come with it. So easy and tastey you won't even miss the crust and hundreds of extra calories that come with it.
1 16 oz can or 2 cups fresh pumpkin (not pumpkin pie mix)
1 14 oz can sweetend condensed milk
2 large eggs
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp salt
Greese the wells of a standard size muffin tin.(12)
Mix together all ingredients except Cool Whip
Ladel mixture into muffin tins until 3/4 full
Bake at 425 for 10 minutes, reduce heat to 350 and back for an additional 15-20 minutes until a knife insereted into center comes out clean.
Remove from heat.
Remove pies rom mufin tin. You may need to run a knife around the edged to get them to release. Let cool, then refridgerate until ready to serve.
Serve each with a heaping (about 2 Tbsp) scoop of Cool Whip.
Serving Size: Makes 12 individual pies with 2 Tbsp Cool Whip each
Number of Servings: 12
Recipe submitted by SparkPeople user STUTLERTONI.