Ingredients
12
12 servings
- •15 oz pumpkin puree, 1 can
- •12 oz evaporated milk, 1 can
- •¾ cup sugar
- •1 teaspoon cinnamon, extra for taste
- •¼ teaspoon ground cloves
- •½ teaspoon ground ginger
- •½ teaspoon salt
- •2 eggs
- •2 pie crusts, refrigerated
- •whipped cream
- •ice cream
Instructions
- In a bowl, mix the dry ingredients thoroughly.
- Add the eggs and pumpkin, and mix.
- Gradually add the evaporated milk, mixing constantly.
- Preheat oven to 350°F (180˚C).
- With a jar lid, cut 12 4-inch (10 cm) circles out of the pie crust. Press into each of the cups of a greased muffin tin.
- Pierce the bottoms of the crust gently with a fork.
- Fill each pie crust to the top with filling.
- Bake for 20-30 minutes, until top of crust becomes golden brown.
- Add your favorite ice cream or whipped cream with a pinch of cinnamon powder.
- Enjoy!
Nutritional Facts
Per 12 servings
- Calories: 99
- Carbohydrate: 17g
- Fat: 3g
- Fiber: 1g
- Protein: 3g
- Sugar: 12g
Related Recipes
Fresh Pumpkin Pie
Perfect Pumpkin Pie
Pumpkin Pie: Roasted Can
Creamy Pumpkin Pie
Family-Favorite Pumpkin Pie
Individual Pumpkin Pies
Spicy Pumpkin Pie II
Old-Fashioned Pumpkin Pie
Brown Family's Favorite Pumpkin Pie
Fresh Pumpkin Pie
Dairy-Free Pumpkin Pie
