Crustless Mini Pumpkin Pies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 16 oz can or 2 cups fresh pumpkin (not pumpkin pie mix)1 14 oz can sweetend condensed milk2 large eggs1 tsp cinnamon1/2 tsp nutmeg1/2 tsp ginger1/2 tsp saltCool Whip
Preheat over to 425.
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.
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.
Nutritional Info 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
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