Mini Pumpkin Pies
Mini Pumpkin Pies recipe. Individual portions of pumpkin pie that can be frozen and used at a later time.
Servings: 30 tarts
Calories: 102kcal
Ingredients
- 30 tart shells
- 2 eggs
- 1 1/2 cups canned pumpkin (or pumpkin pie filling)
- 1/2 cup sugar
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1 1/4 cups evaporated milk
- Whipped Topping
Instructions
- In a large bowl, beat the eggs with a whisk
- Add the remaining ingredients and blend until mixed
- Spread out the tart shells onto a cookie sheet, you might need two
- Using a 1/4 measuring cup, spoon the pumpkin filling into each tart shell. I find the perfect amount for each shell to be just a little less than 1/4 cup, so it's a good way to keep them even and ensure you have enough filling for the shells
- Bake at 375F for about 30 minutes or until crust starts to golden
- Let cool and dollop whipped topping onto each with a sprinkle of cinnamon. OR, freeze them once cooled {in an airtight container} and take them out to enjoy as needed.
Nutrition
Serving: 30Servings | Calories: 102kcal | Carbohydrates: 11g | Protein: 2g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 75mg | Fiber: 1g | Sugar: 5g