Mini Pumpkin Pies
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 44.6
- Total Fat: 1.1 g
- Cholesterol: 35.3 mg
- Sodium: 89.0 mg
- Total Carbs: 2.9 g
- Dietary Fiber: 1.1 g
- Protein: 1.6 g
View full nutritional breakdown of Mini Pumpkin Pies calories by ingredient
Number of Servings: 15
Ingredients
-
1 (16 ounce) can plain pumpkin (not pie filling)
3 eggs
1/3 cup agave/maple syrup
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon sea salt
Directions
Preheat the oven to 300°F. Line 15 muffin cups with paper liners.
Place the pumpkin, eggs, milk, agave syrup, cinnamon, ginger, nutmeg, and salt into a blender or food processor. Cover and blend on high speed until smooth, about 2 minutes. Taste for sweetness.
Bake for 10 to 15 minutes or until you can touch the tops of the pies lightly with a spoon and no batter sticks to the spoon, or until they crack a little on the top.
Serving Size: Makes 15 mini pies
Number of Servings: 15
Recipe submitted by SparkPeople user LUISAMVV.
Place the pumpkin, eggs, milk, agave syrup, cinnamon, ginger, nutmeg, and salt into a blender or food processor. Cover and blend on high speed until smooth, about 2 minutes. Taste for sweetness.
Bake for 10 to 15 minutes or until you can touch the tops of the pies lightly with a spoon and no batter sticks to the spoon, or until they crack a little on the top.
Serving Size: Makes 15 mini pies
Number of Servings: 15
Recipe submitted by SparkPeople user LUISAMVV.
