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Mini Pumpkin Pies
 

Mini Pumpkin Pies

When it comes time to serve dessert, give your holiday guests something unforgettable — a delicious homemade pumpkin pie, baked just for them! Short prep, low fat and under 500 calories per serving.

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servings Makes 6 servings 6
preparation time PREP 20 minutes
total time TOTAL More than 1 hour

Ingredients

  • 1 (14.1-ounce) package refrigerated pie crusts
  • 2 cups pumpkin puree
  • 3 eggs, lightly beaten
  • 1 (10-ounce) can sweetened condensed milk
  • 1 tablespoon grated orange peel
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon kosher salt
  • whipped topping, if desired

Directions

  1. Heat oven to 425°F.
  2. Roll one piecrust into a 14-inch circle on lightly floured surface. Place three mini pie plates over crust and cut three circles, about ½ larger than pie plates. Place dough in pie plates, fold edges under, and crimp. Prick bottom with fork. Repeat with remaining dough. Bake for eight minutes.
  3. Reduce heat to 350°F.
  4. Stir pumpkin puree, eggs, sweetened condensed milk, orange peel, cinnamon, nutmeg and salt in a large bowl until well blended. Pour pumpkin mixture into prepared piecrusts. Bake for 45 minutes. Transfer pies to wire rack for one hour or until cooled completely. Top with whipped topping, if desired.

RECIPE NUTRITION INFORMATION

Per Serving

Calories470

Protein10g

Carbohydrates64g

Fiber3g

Sugars31g

Fat19g

Cholesterol15mg

Sodium520mg

Saturated Fat9g

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Mini Pumpkin Pies