Simply Scratch · by Laurie McNamara★ 5.0 (2)
Mini Crustless Pumpkin Pies
NUTRITION · PER SERVING33M COOK
CAL 5%·PRO 6%
CARBS 22G83% OF CAL
1G FIBER8G OTHER12G TOTAL SUGAR
FAT 1G9% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Individual pumpkin custard cakes baked in a muffin tin and served with whipped cream. A simple, moist alternative to traditional pumpkin pie.
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Nutrition & ingredients
Ingredients
serves 12- nonstick spray with flour
- 1 cup unbleached all-purpose flour
- 2 teaspoons pumpkin spice
- 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1¾ cup 100% pure pumpkin purée (or a 15 ounce can)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- whipped cream (for serving)
- ground cinnamon (for garnish)
At a glance
PER SERVING · TIME 33M
CAL 5%·PRO 6%
CARBS 22G83% OF CAL
1G FIBER8G OTHER12G TOTAL SUGAR
FAT 1G9% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 18m
- Sodium
- 113mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 91mg
- Calcium
- 18mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 113MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.