Mini Pumpkin Pies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bite-sized pumpkin pies with buttery crust and spiced pumpkin filling baked in a muffin pan. Perfect for Thanksgiving and fall celebrations, easy to make and portion-friendly.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 unbaked pie crust
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon Kosher salt
- 1 (15-ounce) can pure pumpkin ((I use Libby's 100% pure pumpkin))
- 3/4 cup evaporated milk
- Whipped cream for topping
At a glance
PER SERVING · TIME 70M
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
- 55m
- Sodium
- 113mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 78mg
- Calcium
- 64mg
- Iron
- 0.59mg
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.