Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    Thanksgiving Tips & Ideas >

    50 Ultimate Side Dishes

    50 Ultimate Side Dishes

    Make Sides They'll Be Thankful For
    3-Ingredient Appetizers

    3-Ingredient Appetizers

    Fabulously Easy Feast Starters
    Adorable T-Day Sweets

    Adorable T-Day Sweets

    The Kids' Table = The Place To Be
    You are in: Home / Recipes / Mini Pumpkin Pies Recipe
    Lost? Site Map

    Mini Pumpkin Pies

    1/1 Photo of Mini Pumpkin Pies

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    JillAZ's Note:

    This is from a OAMC website. These are delicious and my kids LOVE these in their lunchboxes. I put them in frozen in the morning and they thaw nicely by lunchtime. Note: I have experimented with reducing the sugar in this recipe and find it works very well. I usually make a double batch and only added 1/3 cup sugar instead of 1 cup. They came out perfect - just the right amount of sweetness.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Roll out pastry dough to 1/4 inch thickness.
    2. 2
      Cut out 2-1/2" circles from the dough.
    3. 3
      You should have 15.
    4. 4
      Place each circle in a muffin cup and push in to fit pan.
    5. 5
      Preheat oven to 350 degrees.
    6. 6
      In a large bowl, beat together pumpkin, sugar, milk, egg and vanilla.
    7. 7
      Add the pudding mix and beat until blended.
    8. 8
      It will thicken nicely.
    9. 9
      Add spices.
    10. 10
      Stir to combine.
    11. 11
      Fill pastry crusts evenly.
    12. 12
      Place in oven and bake for 30 minutes.
    13. 13
      Cool on rack.
    14. 14
      When cool, you can place in a rigid freezer container with layers of waxed paper in between.
    15. 15
      Freeze until needed.
    16. 16
      You can thaw these in the refrigerator or put in the microwave for about 1 minute.
    17. 17
      This depends on the wattage of your micro.
    18. 18
      Enjoy!

    Browse Our Top Pie Recipes

    Ratings & Reviews:

    • on October 30, 2007

      45

      I made these with a whole wheat flour pastry and they where lovley, i don't think i filled each mini pie enough as they sunk a little in cokking. Will make again though as they are great for my packed lunch at work. :)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 02, 2007

      55

      Thanks so much for a great little pie. I had to come up with something that was freezable that could stay at my daughter's school for when someone brought in cake or cookies for birthdays, etc. She's allergic to eggs and there have been many times she wasn't able to have a "treat" b/c of it. So, I found this recipe, substituted the egg for one banana (next time I'll use my egg replacer) and the milk for rice milk. I accidently bought cheesecake pudding, but that didn't make any difference at all. I also reduced the sugar to just under 1/3 cup. I baked mine for about 50 minutes until the crust was golden and the toothpick came out clean. I couldn't wait for it to cool off. It was Thanksgiving all over again. DD had one tonight and she gobbled it up. Thanks for a GREAT recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 09, 2012

      25

      I thought the filling was sweet, even though I reduced the sugar to 1/3 cup. If I were to make it again, I'd try omitting either the vanilla pudding, or the additional sugar.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)

    Advertisement

    Nutritional Facts for Mini Pumpkin Pies

    Serving Size: 1 (65 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 193.3
     
    Calories from Fat 81
    41%
    Total Fat 9.0 g
    13%
    Saturated Fat 2.4 g
    12%
    Cholesterol 13.5 mg
    4%
    Sodium 270.8 mg
    11%
    Total Carbohydrate 25.9 g
    8%
    Dietary Fiber 0.9 g
    3%
    Sugars 13.2 g
    53%
    Protein 2.4 g
    4%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes