Ingredients and Weight:
- Canned pumpkin puree: 1 can (15 ounces)
- Pie crust mix: 1 package
- Sugar: 1 cup
- Ground cinnamon: 1 teaspoon
- Ground ginger: 1/2 teaspoon
- Ground cloves: 1/4 teaspoon
- Salt: 1/4 teaspoon
- Eggs: 2, large
- Evaporated milk: 1 can (12 ounces)
- Whipped cream (optional): for garnish
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine pumpkin puree, sugar, cinnamon, ginger, cloves, and salt.
- In a separate bowl, whisk together eggs and evaporated milk.
- Gradually add wet ingredients to dry ingredients and stir until just combined.
- Line a baking sheet with parchment paper.
- Spray pie crust mix with water and knead into a ball.
- Roll out the pie crust and cut into 8 circles.
- Place pie crust circles in mini pie tins or ramekins.
- Pour pumpkin filling into the pie crusts.
- Bake for 25-30 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
- Garnish with whipped cream, if desired.
Nutritional Information (per serving):
- Calories: 300
- Fat: 15 grams
- Carbohydrates: 40 grams
- Protein: 5 grams
Dish Characteristics:
- Creamy, sweet, and satisfying
- Perfect for fall gatherings or special occasions
- Easy to make and customizable
- Can be served warm or cold
User Comments:
- "These mini pumpkin pies were absolutely delicious! The crust was flaky and the filling was creamy and flavorful."
- "I love how easy these pies are to make. They're perfect for a quick dessert or snack."
- "I added a dollop of whipped cream and a sprinkle of cinnamon on top for extra flavor."
Special Precautions and Tips:
- Do not overmix the filling, as this will toughen the pies.
- If you don't have mini pie tins or ramekins, you can use a muffin tin instead.
- To make the pies ahead of time, prepare them as directed and then refrigerate for up to 2 days. Bake before serving.
