Mini Pumpkin Pies II Kalejunkie
INGREDIENTS:
1 can pumpkin puree
1 cup plant-based sweetened condensed milk (OR: coconut cream—the thick part in a can of coconut milk, or regular sweetened condensed milk)
1 egg
1 tsp pumpkin pie spice
Pinch sea salt
2 packages refrigerated pie crusts (or you can make your own)
RECIPE:
Preheat oven to 350F. Spray a muffin tin with spray and set aside. Next, GENTLY roll out the pie crust on a flat surface. Take a 4-inch cookie cutter and cut out 12 circles. Gently place them into each cavity of the muffin tin. Next, make the pumpkin filling. Add the pumpkin, condensed milk/coconut cream, egg, pumpkin pie spice and salt to a bowl. Whisk until smooth. Fill each mini pie with filling. Bake 30-32 minutes, until the center of the pies are set and the crust is golden. Let cool completely, add whipped cream on top and serve!
Hi, I’m Nicole Modic, J.D., a food blogger, recipe developer, author of LOVE TO EAT, former lawyer, and boy mama. KALEJUNKIE® is a blog where you find the very best healthy food on the web. From sweet treats, to killer savory recipes, how-to guides, and my approach to food, there is something for everyone!
FOLLOW ME ON INSTAGRAM ➝
FIND ME ON TIKTOK ➝
For more simple, easy, and healthy recipes ➝
Mini Pumpkin Pies | Pillsbury
Bite-sized fall desserts made with just five ingredients.
Easy Mini Pumpkin Pies Recipe
A classic recipe with healthier ingredients. They're so delicious that you wouldn't believe they are healthier. Flaky shells with creamy spiced pumpkin filling. So easy to make and this mini version make them even easier to serve. Just grab and go!
Get the recipe:
The music I use: - Get a 30 day free trial.
................................................................................
GEAR:
Kitchen tools I love to use:
Current camera gear:
................................................................................
FACEBOOK:
INSTAGRAM:
PINTEREST:
Mini Pumpkin Pies Recipe - Your Favorite Fall Dessert!
Mini Pumpkin Pies are literally easier than pie! You’ll love the buttery crust and creamy pumpkin center topped with whipped cream.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Mini Pumpkin Pie Ingredients:
►1 homemade pie crust disk, or 2 store-bought pie crust rolls
►15 oz pumpkin puree
►1 large egg
►1 large egg yolk
►1/2 cup packed light brown sugar
►1/4 cup granulated sugar
►1 tsp pumpkin pie spice
►1/2 tsp cinnamon
►1/4 tsp salt
►1 tsp vanilla extract
►3/4 cup evaporated milk, 6 oz
Ingredients for Whipped Cream:
►1 cup heavy whipping cream
►3 Tbsp granulated sugar
►1/2 tsp vanilla extract
???? PRINT RECIPE HERE:
???? Pie Crust Recipe:
Vanilla Extract Recipe:
⭐️TOOLS, USED IN THIS VIDEO (affiliate):
►Libby's 100% Pure Pumpkin:
►Muffing Pan:
►Wire Rack:
►Rolling Pin:
►Baking Cookie Cutters:
►Ice Cream Scoop:
►Cake Releasing Tool:
►Oven Mittens:
►Wilton 1M Piping Tip:
►Piping Bag:
►Large Whisk:
►Power Hand Mixer:
ALWAYS IN MY KITCHEN (affiliate):
►See ALL TOOLS in our Shop:
►Javelin Pro Thermometer:
►My Favorite Cutting Board:
►Favorite Blender:
►Food Processor:
►Glass Bowls:
►Kitchen Scale:
►Glass Storage Containers:
►Knife Block Set:
►Our Dinnerware Set:
►My White Apron:
⏱️TIMESTAMPS⏱️
0:00 Intro
0:40 Types of pie crust to use
1:18 Rolling our and cutting pie dough
2:16 Molding dough into muffin cups
2:51 Making pumpkin pie filling
4:33 How to bake mini pumpkin pies
5:32 Making whipped cream frosting for topping
6:43 Piping on the frosting
7:18 Taste test
FOLLOW ME:
►INSTAGRAM:
►FACEBOOK:
►PINTEREST:
CONNECT:
►WEBSITE:
►ALL MY RECIPES:
????Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #pumpkinpie #dessert
How to Make Mini Pumpkin Pies #shorts
Learn to Make the Cutest Mini Pumpkin Pies. You’ll love the buttery crust and creamy pumpkin center topped with whipped cream.
PRINT RECIPE HERE:
FOLLOW ME:
►INSTAGRAM:
►FACEBOOK:
►PINTEREST:
CONNECT:
►WEBSITE:
►ALL MY RECIPES:
#shorts #pumpkinpie #minipumpkinpies #natashaskitchen
MINI PUMPKIN PIES | easy, healthy, & homemade recipe
These Mini Pumpkin Pie Bites are an easy, healthy, homemade recipe that is insanely delicious. Learn how to make pumpkin pie healthier and bite-sized in this step-by-step video! Perfect for the holidays or for anyone who just loves pumpkin pie.
PRINT RECIPE:
❤︎ ORDER MY CLEAN & DELICIOUS COOKBOOK ❤︎
❤︎ THE DON’T DIET ❤︎
FREE 3-part, mind-body training for kind, sustainable weight loss:
❤︎ JOIN MY NEWSLETTER | NEVER MISS A NEW RECIPE ❤︎
❤︎ SUBSCRIBE TO MY CHANNEL❤︎ :
FAVORITE FOODS + KITCHEN TOOLS:
12- Cup Muffin Pan:
Silicone Muffin Liners:
4-Cup Mini Food Processor:
Glass Mixing Bowls:
SHOP MY EBOOKS:
15 Yummy Healthy Salads:
Nice Cream Banana Ice Cream:
WEBSITE:
INSTAGRAM:
FACEBOOK:
PINTEREST:
TWITTER:
MORE HEALTHY HOLIDAY DESSERTS:
PUMPKIN PIE MOUSSE:
CHOCOLATE PEPEPRMINT COOKIES:
PEANUT BUTTER COOKIES:
CHOCOLATE CHIP BROWNIE BAR:
GLUTEN FREE BROWNIES:
PRINT RECIPE here:
PUMPKIN PIE BITES | easy, healthy, homemade recipe
1 (15 ounces) can pumpkin puree (2 cups)
1/2 cup coconut milk cream (scoop the cream from the top of the can)
1/2 cup real maple syrup
2 eggs + 1 egg yolk
1 teaspoon ground cinnamon
1.5 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon kosher sea salt (this is my favorite)
Crust
2 cups raw pecans
1/2 cup unsweetened shredded coconut
1/4 cup real maple syrup
2 tablespoons coconut oil
1/4 teaspoon kosher sea salt
Pre-heat oven to 350 Fº
In a food processor combine; pecans and coconut and pulse back and forth until they have broken down. You want to have a consistency similar to sand that sticks together when pinched between your fingers. Be careful not to over blend or you will end up with nut butter.
Add in the maple syrup, coconut oil, and sea salt. Pulse again until everything is well combined.
Line a 12-cup muffin pan with cupcake liners (you can use paper or silicon liners) + 4 cups of a second pan (or work in batches since the recipe makes 16 minis in total).
Divide the nut mixture as evenly as possible amongst all sixteen cups and then use your fingers to pat them down in each cup to form a crust for each mini pie. Set aside.
Filling:
In a large bowl combine pumpkin puree, coconut milk/cream, maple syrup, eggs, egg yolk, cinnamon, pumpkin pie spice, vanilla extract, and sea salt.
Use a hand mixer to mix until everything is well combined.
Divde the filling as evenly as possible amongst all 16 muffin cups.
Pop into the oven for 30 minutes or until set thorough. Cool completely and then transfer into an airtight container and refrigerate for a minimum of 6 hours.
Serve topped with whipped cream and an extra dash of cinnamon.
Makes 16 mini pies.
NUTRIENTS PER SERVING: Calories 160 | Total Fat 13.3g | Saturated Fat 5.3g | Cholesterol 43mg | Sodium 47mg | Carbohydrate 9.3g | Dietary Fiber 2g | Sugars 5g | Protein 2.5g
PRINT RECIPE here:
SUBSCRIBE to my FREE newsletter:
Disclaimer: product links may include affiliate links.
#pumpkinpie #pumpkinpiebites #pumpkindessert