Mini Pumpkin Pies | Schnucks
Mini Pumpkin Pies Mini Pumpkin Pies

These mini pies are perfect for feeding a gathering—or just yourself! Just freeze whatever you don’t eat (up to one month). To serve, defrost overnight then bake at 350 degrees for 5 minutes to crisp the crust.

45M 24
Nutrition facts: 200 9G 20MG 190MG 26G 1G 2G
Ingredients: 2 (14.1 oz.) packages refrigerated pie crusts 1 (30 oz.) can Libby’s pumpkin pie mix 2/3 cup evaporated milk 2 eggs whipped topping, to serve Instructions: Preheat oven to 375 degrees. Using a 3 1/2-inch round cookie cutter, form pie crusts into 24 rounds and carefully press into cups of two prepared 12-cup muffin tins. In a large bowl whisk together pie mix, evaporated milk and eggs. Divide among dough cups and bake until filling is set, 25-30 minutes. Let cool before serving with whipped topping.

Mini Pumpkin Pies

Desserts, Thanksgiving

These mini pies are perfect for feeding a gathering—or just yourself! Just freeze whatever you don’t eat (up to one month). To serve, defrost overnight then bake at 350 degrees for 5 minutes to crisp the crust.

45M

24

These mini pies are perfect for feeding a gathering—or just yourself! Just freeze whatever you don’t eat (up to one month). To serve, defrost overnight then bake at 350 degrees for 5 minutes to crisp the crust.

Ingredients

  • 2 (14.1 oz.) packages refrigerated pie crusts
  • 1 (30 oz.) can Libby’s pumpkin pie mix
  • 2/3 cup evaporated milk
  • 2 eggs
  • whipped topping, to serve

Instructions

  1. Preheat oven to 375 degrees. Using a 3 1/2-inch round cookie cutter, form pie crusts into 24 rounds and carefully press into cups of two prepared 12-cup muffin tins.
  2. In a large bowl whisk together pie mix, evaporated milk and eggs. Divide among dough cups and bake until filling is set, 25-30 minutes. Let cool before serving with whipped topping.

Nutrition Facts

200 CALORIES Per Serving

FAT: 9G

SATURATED FAT: 3.5G

CHOLESTEROL: 20MG

SODIUM: 190MG

CARBOHYDRATES: 26G

FIBER: 1G

SUGAR: 7G

PROTEIN: 2G

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