No Crust Pumpkin Mini Pies w/ Palm Sugar (Coconut Sugar )
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
3/4c Coconut (Palm) Sugar1 tsp Cinnamon, ground2 large eggs15 oz can Canned Pumpkin1 12oz can Evaporated Milk*Nutrition based on: one large egg & two egg yolks I had on hand.
Preheat oven 425°F
Meanwhile:
-MIX sugar, cinnamon in small bowl.
-Beat eggs in large bowl.
-Stir in pumpkin and sugar-spice mixture.
-Gradually stir in evaporated milk.
-POUR into greased Pyrex dish(es)
-BAKE in preheated 425° F oven for 15 minutes.
-Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Top with whipped cream before serving.
Serving Size: 5 Pyrex dishes
Meanwhile:
-MIX sugar, cinnamon in small bowl.
-Beat eggs in large bowl.
-Stir in pumpkin and sugar-spice mixture.
-Gradually stir in evaporated milk.
-POUR into greased Pyrex dish(es)
-BAKE in preheated 425° F oven for 15 minutes.
-Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours. Serve immediately or refrigerate.
Top with whipped cream before serving.
Serving Size: 5 Pyrex dishes
Nutritional Info Amount Per Serving
- Calories: 268.8
- Total Fat: 7.9 g
- Cholesterol: 139.8 mg
- Sodium: 79.9 mg
- Total Carbs: 43.1 g
- Dietary Fiber: 3.7 g
- Protein: 8.6 g
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