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Pumpkin Pie Bites

by Hannah Williams

Ingredients

for 12 servings

  • 15 oz
    pumpkin puree, 1 can (425 g)
  • 12 oz
    evaporated milk, 1 can (355 mL)
  • ¾ cup
    sugar (150 g)
  • 1 teaspoon
    cinnamon, extra for taste
  • ¼ teaspoon
    ground cloves
  • ½ teaspoon
    ground ginger
  • ½ teaspoon
    salt
  • 2 eggs
  • 2 pie crusts, refrigerated
  • whipped cream
  • ice cream

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Preparation

  1. In a bowl, mix the dry ingredients thoroughly.
  2. Add the eggs and pumpkin, and mix.
  3. Gradually add the evaporated milk, mixing constantly.
  4. Preheat oven to 350°F (180˚C).
  5. With a jar lid, cut 12 4-inch (10 cm) circles out of the pie crust. Press into each of the cups of a greased muffin tin.
  6. Pierce the bottoms of the crust gently with a fork.
  7. Fill each pie crust to the top with filling.
  8. Bake for 20-30 minutes, until top of crust becomes golden brown.
  9. Add your favorite ice cream or whipped cream with a pinch of cinnamon powder.
  10. Enjoy!
 

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