Mini Pumpkin Pies Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Individual pumpkin pies baked in a muffin tin using sweetened condensed milk and a simple pie crust. These portable, easy desserts are lightly sweet and perfect served with whipped cream during fall and winter.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- 1 pie crust recipe (from scratch or from a package of 2)
- 1 cup ( 244g) pumpkin puree
- 5 ounces sweetened condensed milk ((about ½ of a 14 ounce can or 180g))
- 1 large egg
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
At a glance
PER SERVING · TIME 50M
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
- 30m
- Sodium
- 267mg
- 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
- 96mg
- Calcium
- 70mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 267MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.