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Mini Pumpkin Pies

Diet.Chef's picture
  Eggs 2
  Sugar 3⁄4 Cup (12 tbs)
  Canned pumpkin 16 Ounce (1 Can)
  Evaporated milk 1 Cup (16 tbs)
  Ground cinnamon 1 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Gingersnaps 8

1. Beat eggs slightly in large bowl, using wire whisk or hand beater. Beat in remaining ingredients except gingersnaps. Divide mixture among eight 6-ounce custard cups or souffle dishes. Place gingersnap on each.
2. Arrange 4 custard cups on 10-inch plate. Elevate plate on inverted 10-inch plate in microwave oven. Microwave uncovered on medium (50%) 8 to 9 minutes, rotating custard cups 1/4 turn every 2 minutes, until knife inserted near center comes out clean (remove pies one at a time as they finish cooking).
3. Repeat with remaining custard cups. Let stand uncovered 10 minutes. Refrigerate uncovered at least 1 hour until chilled. Serve with whipped cream if desired. Immediately refrigerate any remaining pies.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Preparation Time: 
5 Minutes

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1979 Calories from Fat 510

% Daily Value*

Total Fat 57 g88%

Saturated Fat 20.9 g104.4%

Trans Fat 0 g

Cholesterol 497.2 mg165.7%

Sodium 1473.1 mg61.4%

Total Carbohydrates 335 g111.7%

Dietary Fiber 16.5 g66.2%

Sugars 243.9 g

Protein 41 g81.5%

Vitamin A 1434.3% Vitamin C 42.2%

Calcium 100.7% Iron 52.5%

*Based on a 2000 Calorie diet

Mini Pumpkin Pies Recipe