Pumpkin Pie Ramekins
- Number of Servings: 8
Ingredients
* 3/4 cup sugar* 1/2 tsp salt* 1 tsp ground cinnamon* 1/2 tsp ground ginger* 1/4 tsp ground cloves* 2 large eggs* 1 can (15 oz) pumpkin puree* 1 can (12 oz) lowfat 2% evaporated milk
Combine the sugar, salt, cinnamon, ginger and cloves in a medium bowl. Beat the eggs in a large bowl, then add pumpkin puree and spices; stir to combine. Add evaporated milk and blend well.
Divide the pumpkin pie filling evenly between 8 ramekins.
Bake at 425 degrees F for 10 minutes. Reduce heat to 350 degrees F and bake for 20-25 more minutes, or until a knife inserted into the center of one comes out clean.
Remove from oven and transfer to a rack to cool. Cover with plastic wrap and refrigerate until completely chilled.
Number of Servings: 8
Recipe submitted by SparkPeople user TAEKWONDOCHICK.
Divide the pumpkin pie filling evenly between 8 ramekins.
Bake at 425 degrees F for 10 minutes. Reduce heat to 350 degrees F and bake for 20-25 more minutes, or until a knife inserted into the center of one comes out clean.
Remove from oven and transfer to a rack to cool. Cover with plastic wrap and refrigerate until completely chilled.
Number of Servings: 8
Recipe submitted by SparkPeople user TAEKWONDOCHICK.
Nutritional Info Amount Per Serving
- Calories: 148.3
- Total Fat: 2.2 g
- Cholesterol: 60.6 mg
- Sodium: 216.5 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 1.7 g
- Protein: 5.2 g
Member Reviews
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SKYLERMOM
This is by far the best recipe for pumpkin pie filling. The spice combination is just perfect. I was going to bake this same mixture in a pie pan, but preferred to put it into ramekins. However, I wasn't sure how to time it - this recipe was just what I needed, with a few extra baking minutes added. - 10/2/12