FeelGoodFoodie · by Yumna Jawad★ 4.9 (37)
Mini Pumpkin Pie Recipe
NUTRITION · PER SERVING45M COOK
CAL 8%·PRO 3%
CARBS 20G49% OF CAL
2G FIBER9G OTHER9G TOTAL SUGAR
FAT 9G51% OF CAL
5G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mini pumpkin pies baked in a muffin tin with smooth pumpkin filling and pie crust. Individual servings of a fall classic.
dessertamericanbaked good🥧 baking dish🔥 ovenveganvegetarian
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Nutrition & ingredients
Ingredients
serves 12- 1 ¼ cup pumpkin puree
- ½ cup coconut cream
- ½ cup cane sugar
- 2 tablespoons cornstarch
- ½ teaspoon vanilla extract
- 2 teaspoons pumpkin spice blend
- ¼ teaspoon salt
- ½ pound pie dough (or two 9" pre made pie crust)
- Whipped cream (for serving)
At a glance
PER SERVING · TIME 45M
CAL 8%·PRO 3%
CARBS 20G49% OF CAL
2G FIBER9G OTHER9G TOTAL SUGAR
FAT 9G51% OF CAL
5G SAT5G 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
- 20m
- Cook
- 25m
- Sodium
- 141mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 46mg
- Calcium
- 11mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 141MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.