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    You are in: Home / Recipes / Mini Pumpkin Pies Recipe
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    Mini Pumpkin Pies

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    internetnut's Note:

    These 5-inch pies can be shared between two. (Dessert-lovers can have their own). Each serving is 1/2 a pie. I found this recipe in Better Homes And Garden magazines. I have not tried this recipe, but I'm posting it for safe keeping.

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    Serves: 8



    Units: US | Metric

    Pumpkin Pie

    Spiced Whipped Cream


    1. 1
      Preheat oven to 450. Divide chilled pastry into 8 portions. On a lightly floured surface roll each portion into a 7-inch circle. Line eight 4 3/8-5-inch foil or metal tart pans with pastry. Fold edge under and crimp. Prick bottom and sides of pastry with fork. Place on baking sheet.
    2. 2
      Bake 10-12 minutes or until golden. Cool on wire rack.
    3. 3
      In a large mixing bowl combine milk, pudding mix, pumpkin, and pumpkin pie spice. Beat with electric mixer on medium speed for 2 minutes. Divide among the prepared crusts, spreading evenly. Cover lightly and chill at least 2 hours. To serve, top with Spiced Whipped Cream; sprinkle lightly with pumpkin pie spice.
    4. 4
      Spiced Whipped Cream: In a chilled medium mixing bowl combine whipping cream, sugar, and pumpkin pie spice. Beat with an electric mixer on medium speed until soft peaks form.

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    Nutritional Facts for Mini Pumpkin Pies

    Serving Size: 1 (181 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 115.3
    Calories from Fat 62
    Total Fat 6.9 g
    Saturated Fat 4.3 g
    Cholesterol 24.6 mg
    Sodium 286.4 mg
    Total Carbohydrate 12.5 g
    Dietary Fiber 3.2 g
    Sugars 5.2 g
    Protein 2.5 g

    The following items or measurements are not included:

    instant butterscotch pudding mix

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