Mini Pumpkin Pies
Difficulty: Intermediate
Prep Time: 15 min
Cook Time: 35-37 min
Serves: 6 pies
Attribute: American Egg Board
Ingredients
Crust
- 3 Mini Basic Unbaked Piecrusts
Filling
- 3 eggs, slightly beaten
- 1 can (15 oz) pumpkin
- 3/4 cup packed light brown sugar
- 1-1/2 tsp. cinnamon
- 1 tsp. salt
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1 cup half and half
Directions
Heat oven to 400°F.
Whisk eggs, pumpkin, brown sugar, cinnamon, salt, ginger and cloves in medium bowl. Beat in half and half. Pour approximately 2/3 cup into each mini piecrust.
Carefully place pies on rack in 400°F oven. Bake 15 minutes. Reduce oven to 350°F; continue baking 20 to 22 minutes or until knife inserted midway between center and edge of pie comes out clean.
Cool completely on wire rack. Refrigerate, loosely covered, until firm, several hours or overnight.
Garnish with toasted pecans and whipped cream.
ABOUT THE AMERICAN EGG BOARD (AEB)
Home of the Incredible Egg, the AEB is the U.S. egg industry’s national commodity marketing board. AEB’s mission is to increase demand for eggs and egg products through research, education and promotion. The AEB’s Egg Nutrition Center is the country’s largest repository of egg nutrition research. All activities are subject to USDA approval. AEB is located in Chicago, IL.
