Mini Pumpkin Pies Recipe
These creamy, mini pumpkin pies are made with a golden Oreo cookie crust. Just 10 minutes of prep time and it is ready for the oven. Perfect easy holiday dessert!
Servings: 18
Calories: 131kcal
Ingredients
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 2 large eggs, beaten
- 15 ounces pumpkin puree
- 12 ounces Evaporated Milk
- 18 golden Oreos
Instructions
- Preheat the oven to 350ºF.
- Combine all the ingredients, except the Oreos, in a large mixing bow and whisk until incorporated and smooth.
- Line 18 muffin tins with cupcake liners, and place one Oreo in each tin.
- Evenly divide the pumpkin mixture between the muffin tins.
- Bake in the center of the oven for about 25 to 30 minutes until the pies are set. A knife or toothpick inserted into the center should come out clean.
- Remove from the oven and let cool. I let mine cool in the tins, but they can also be transferred to a wire rack after ten minutes (to let them set up more firmly).
- Serve topped with whipped cream if desired.
Notes
You can store your leftover mini pumpkin pie in the refrigerator for up to 4 days. Place them in an airtight container to keep them fresh.
Nutrition
Calories: 131kcal | Carbohydrates: 21g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 24mg | Sodium: 140mg | Potassium: 125mg | Fiber: 1g | Sugar: 16g | Vitamin A: 3749IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg