Mini Pumpkin Pie Recipe

Delicious natural mini pumpkin pies made without evaporated milk.

INGREDIENTS

•  Pie dough •  Canned solid-pack     pumpkin •  Heavy cream •  Whole milk •  Eggs •  Light brown sugar •  Ground cinnamon •  Ground ginger •  Ground cloves •  Ground nutmeg •  Salt •  Whipped cream

INSTRUCTIONS

Preheat the oven to 375 degrees F.

1:

Use a round or scalloped cookie cutter that is large enough to cover the bottom and sides of pan wells, a 3 to 3 1/2 inch cutter should be perfect for a regular sized muffin pan.

2:

In a medium bowl, whisk together the pumpkin, cream, milk, eggs, sugar, spices, and salt.

3:

Carefully fill the dough all the way to the top. Pies will slightly puff up but will sink down again once they have cooled.

4:

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