Mini Pumpkin Pies
HB-11246 · Hand-built original · American
Muffin-tin pumpkin pies with a spiced pumpkin puree and sweetened condensed milk filling baked in cut pie crust rounds until set.
AmericanDessert40 minServes 1273 kcalVegetarianLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:12quantities adjust to match
Ingredients
- 1 Can Pumpkin Puree
- 1 Cup Plant-Based Sweetened Condensed Milk
- 1 Egg
- 1 Teaspoon Pumpkin Pie Spice
- 1 Pinch Sea Salt
- 2 Packages Refrigerated Pie Crust (or make your own!)
Method
- Heat the oven to 350°F and grease a muffin tin well with butter or oil.
- Roll out the pie crusts and cut out 12 circles with a 4-inch cookie cutter.
- Press each circle into a muffin cavity, gently folding it to fit the shape of the tin.
- Whisk the pumpkin puree, plant-based sweetened condensed milk, egg, pumpkin pie spice and sea salt until fully combined.
- Fill each crust with an equal amount of the pumpkin filling.
- Bake for 30 to 32 minutes, until the filling has fully set and the crust is golden. Let the pies cool completely before serving.
Prep: 10 min · Cook: 30 min · Total: 40 min
Nutrition (per serving, where published)
73 kcalCalories
2.2 gProtein
11.4 gCarbs
2.2 gFat
1.3 gSaturates
0.1 gFibre
11.2 gSugars
44 mgSodium
22 mgCholesterol
84 mgPotassium
63 mgCalcium
0.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data