Mini Pumpkin Pies

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 218.8
  • Total Fat: 12.6 g
  • Cholesterol: 54.3 mg
  • Sodium: 97.2 mg
  • Total Carbs: 23.1 g
  • Dietary Fiber: 1.4 g
  • Protein: 4.4 g

View full nutritional breakdown of Mini Pumpkin Pies calories by ingredient



Number of Servings: 18

Ingredients

    --Pie Dough--
    2 1/2 cups all purpose or pastry flour
    1 teaspoon salt
    1 teaspoon Splenda
    1/2 teaspoon cinnamon
    1 cup cold butter, cut into chunks
    1/4 cup cold water

    --Pie Filling--
    1/2 cup granulated sugar
    1/4 cup Splenda
    1 teaspoon ground cinnamon
    1/2 teaspoon NoSalt
    1/2 teaspoon ground ginger
    1/4 teaspoon ground cloves
    2 large eggs
    1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
    1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk

Directions

Mix first 4 ingredients together. Add the butter and cut into the flour using a pastry cutter or by pulsing the food processor. The mixture should look like large crumbs and begin to cling together in clumps. Add the remaining ˝ cup of flour and mix lightly or pulse the processor two or three times. Sprinkle the water over the dough and with hands or a wooden spoon mix in until dough holds together. Roll out dough and use a 4 inch round bowl to cut circles out. Place dough circles in muffin tin.

Mix first 6 ingredients in pie filling in a bowl. Wisk in eggs. Wisk in pumpkin. Then, slowly wisk in evaporated milk.

Pour your filling into each muffin tin cup. Fill them to the very top.

Bake your muffin tin pumpkin pies at 425* for 15 minutes. Then turn your heat down to 350* and bake them for 25-30 minutes. (This is 15-20 minutes less than a regular pie)

Serving Size: 18 mini pumpkin pies

Number of Servings: 18

Recipe submitted by SparkPeople user LITTLEKELLER.

TAGS:  Desserts |