Belly Full · by Amy Flanigan★ 5.0 (8)
Mini Pumpkin Pies
NUTRITION · PER SERVING228M COOK
CAL 8%·PRO 4%
CARBS 19G47% OF CAL
1G FIBER12G OTHER6G TOTAL SUGAR
FAT 9G49% OF CAL
4G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Individual-sized pumpkin pies with traditional spice flavors in a convenient single serving. Perfect for portion control and elegant entertaining.
dessertamericanbaked good🥧 baking dish🔥 ovengluten freevegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- 2 9-inch refrigerated rolled pie crusts (homemade or store bought)
- 1/3 cup brown sugar
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup canned pumpkin puree ( (not pumpkin pie filling))
- 3/4 cup evaporated milk
- 1 large egg
- 1/2 teaspoon vanilla extract
- Homemade whipped cream (for topping)
At a glance
PER SERVING · TIME 228M
CAL 8%·PRO 4%
CARBS 19G47% OF CAL
1G FIBER12G OTHER6G TOTAL SUGAR
FAT 9G49% OF CAL
4G 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
- 30m
- Cook
- 18m
- Sodium
- 145mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 98mg
- Calcium
- 46mg
- Iron
- 0.55mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 145MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.