Preppy Kitchen · by John Kanell★ 5.0 (15)
Mini Pumpkin Pies
NUTRITION · PER SERVING35M COOK
CAL 3%·PRO 2%
CARBS 13G74% OF CAL
1G FIBER2G OTHER10G TOTAL SUGAR
FAT 2G24% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Mini individual pumpkin pies with traditional fall spices baked in a pie crust. Quick and easy to make, they can be prepped ahead, making them ideal for holiday entertaining.
dessertamericanbaked good🥧 baking dish🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 12- 2 pie crusts ((homemade or store-bought))
- 1 cup canned pumpkin puree ((225g))
- ½ cup packed light brown sugar ((110g))
- ⅓ cup milk ((whole, evaporated milk) (80ml))
- 1 large egg (room temperature)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
At a glance
PER SERVING · TIME 35M
CAL 3%·PRO 2%
CARBS 13G74% OF CAL
1G FIBER2G OTHER10G TOTAL SUGAR
FAT 2G24% OF CAL
1G 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
- 10m
- Cook
- 25m
- Sodium
- 76mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 19mg
- Calcium
- 18mg
- Iron
- 0.46mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 76MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.