• 18servings
  • 50minutes
  • 98calories

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Nutrition Info . . .

VitaminsA, H
MineralsZinc, Natrium, Fluorine, Calcium, Potassium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (15 ounce) can organic pumpkin puree (I get mine from Trader Joe's. It's seasonal there, so...stalk up while you can)

  2. 1 cup heavy cream (I replace the heavy cream and whole milk with 1 1/2 cups 1% milk, for less fat)

  3. 1/2 cup whole milk

  4. 2 large eggs

  5. 3/4 cup packed brown sugar

  6. 1 -2 teaspoon pumpkin pie spice , blend

  7. 1/4 teaspoon salt

  8. trader joe's pie crust (or you can prepare your own)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees.

  2. With 1/4 round measuring cup (or round cookie cutter that size), cut circles out of refrigerated pie crust. You should be able to get 18-20 small circles. Put these back in the refrigerator to keep chilled until pumpkin pie filling is ready.

  3. Add together all pie filling ingredients, and mix until well blended.

  4. Using a cupcake pan, line with paper cupcake/baking cups.

  5. Place a round of pie crust at the bottom of each cup, and press in firmly.

  6. Fill each cup with pumpkin pie filling, almost to the top.

  7. Bake for 25-35 minutes (depending on how full you fill the cups), or until outter edges are firm and inside jiggles slightly.

  8. Remove from oven and cool for 30 minutes.

  9. Place entire pan in the freezer, and allow to harden.

  10. Once firm, use a spoon to pop mini pumpkin pies out of the pan.

  11. Remove paper, defrost, and enjoy your personal serving of pie!

  12. **You can choose to top your personal pie with fresh whipped cream, or chocolate shavings! Delicious! :).

  13. Keep in air tight container in the freezer, and then they're ready to eat when you've got that pumpkin pie craving!


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