Crustless Pumpkin Pie
Delicious and simple mini crustless pumpkin pies that are perfect for one or a group.
Servings: 12 pies
Equipment
- muffin tin
Ingredients
- 15 ounces Pumpkin puree
- 14 ounces Sweetened condensed milk
- 2 Large eggs
- 1 teaspoon Ground cinnamon
- ½ teaspoon Vanilla extract
- ¼ teaspoon Ground Nutmeg
- pinch of kosher salt
Instructions
- Pre-heat the oven to 425 degrees.
- Mix all of your ingredients in a large bowl.15 ounces Pumpkin puree, 14 ounces Sweetened condensed milk, 2 Large eggs, 1 teaspoon Ground cinnamon, ½ teaspoon Vanilla extract, ¼ teaspoon Ground Nutmeg, pinch of kosher salt
- Line a muffin tin with muffin liners
- Pour pumpkin pie filling into muffin tin filling the wells about ¾ full.
- Place in oven and bake for 10 minutes.
- Reduce oven temperature to 350 degrees and bake for another 10 or until the center just barely jiggles. Check those pumpkin pies before 10 minutes since all oven temperatures vary.
- When done, remove from the oven and let cool.
- Refrigerate the pumpkin custards for at least 4 hours before eating so they firm up and chill completely.
Notes
Refrigerate and chill completely before serving.
Nutrition
Calories: 130kcal | Carbohydrates: 21g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 39mg | Sodium: 54mg | Potassium: 207mg | Fiber: 1g | Sugar: 19g | Vitamin A: 5643IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 1mg
Nutrition Values are estimates only.
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