Mini Pumpkin Pies
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When it comes time to serve dessert, give your holiday guests something unforgettable — a delicious homemade pumpkin pie baked just for them! Mini Pumpkin Pies are short prep and under 500 calories per serving.
Total Time
1 Hour 55 Minutes
Serving Size
6 Servings
1
(14.1-ounce) package refrigerated pie crusts
2
cups pumpkin puree
3
eggs, lightly beaten
1
(10-ounce) can sweetened condensed milk
1
tablespoon grated orange peel
1/4
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
1/4
teaspoon kosher salt
whipped topping, if desired
1
Heat oven to 425°F.
2
Roll one piecrust into a 14-inch circle on lightly floured surface.
3
Place three mini pie plates over crust and cut three circles, about 1/2 larger than pie plates.
4
Place dough in pie plates, fold edges under, and crimp. Prick bottom with fork. Repeat with remaining dough.
5
Bake for 8 minutes.
6
Reduce heat to 350°F.
7
Stir pumpkin puree, eggs, sweetened condensed milk, orange peel, cinnamon, nutmeg and salt in a large bowl until well blended.
8
Pour pumpkin mixture into prepared piecrusts.
9
Bake for 45 minutes.
10
Transfer pies to wire rack for one hour or until cooled completely. Top with whipped topping, if desired.
Calories
470
Protein
10g
Carbohydrates
64g
Fiber
3g
Sugars
31g
Fat
19g
Cholesterol
15mg
Sodium
520mg
Saturated Fat
9g
Product information not available.
