Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 3/4 cup sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 package (1 crust) refrigerated pie crusts
- Whipped cream for serving (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Roll out the pie crusts and cut them into rounds to fit your mini pie tins. Place the rounds into the tins.
- In a mixing bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
- Pour the pumpkin mixture into the pie crusts, filling them about 3/4 full.
- Bake for 15-20 minutes or until the filling is set and the crust is golden.
- Remove from the oven and let cool. Serve with whipped cream if desired.
Notes
Make sure not to overfill the pie crusts to avoid spilling during baking. For a smoother filling, blend the pumpkin mixture instead of whisking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pie
- Calories: 150
- Sugar: 12g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg