Individual Pumpkin Pies – a delicious recipe with pastry, eggs, pumpkin, milk, white sugar, brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Roll out pastry into 1/8-inch thickness.
2
Cut 16 four-inch circles from pastry and line ungreased muffin cups with them.
3
You will have to reroll a few times, but a mix for 2 crusts will yield exactly 16, at least it does for me.
4
Loosely cover muffin pans with Saran and chill for 30 minutes.
5
Preheat oven to 375F.
6
In a large bowl, whisk eggs until frothy, about 2 minutes; add remaining ingredients and beat until smooth.
7
Retrieve pastry shells from fridge and divide pumpkin mixture among them.
8
Bake for about 40 minutes or until a tester inserted in centre of a tart comes out clean.
9
Cool in pan for 10 minutes then remove to a wire rack to cool completely.
10
Serve with whipped cream dusted with cinnamon.
274
kcal
Calories
7
g
Fat
44
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: pastry for double-crust pie (your own or a mix), 2 large eggs, 1 (14 ounce) can pumpkin, 1 ⅓ cups evaporated milk, and more.
Yes, Individual Pumpkin Pies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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