PlayEmailLinkSMSXSearchClockRight ArrowCaret downCaret upCaret leftCaret rightThumbs upSpeechAudio onReplayPlusMinus

98% would make again

Pumpkin Pie Bites

by Hannah Williamsfeatured in 5 Pumpkin Dishes To Enjoy This Fall

Ingredients

for 12 servings

  • 15 oz pumpkin puree (425 g), 1 can
  • 12 oz evaporated milk (355 mL), 1 can
  • 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

Nutrition Info

Shop ingredients with
    Calories 243
    Fat 11g
    Carbs 33g
    Fiber 2g
    Sugar 14g
    Protein 5g

Estimated values based on one serving size.

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!