Mini Pumpkin Pies with Cranberry Pecan Crumble
Pumpkin pie is a traditional dessert in the United States and Canada, often enjoyed during the Thanksgiving holiday season.
This is vegetarian recipe. Dish can be prepared in 75 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 1 cup Pumpkin puree
- 2 large Eggs
- 1/2 cup Granulated sugar
- 1/2 cup Evaporated milk
- 1 teaspoon Pumpkin pie spice
- 1/4 teaspoon Salt
- 1 package Pre-made pie crusts
- 1/2 cup Cranberries
- 1/4 cup Pecans
- 1/4 cup All-purpose flour
- 1/4 cup Brown sugar
- 2 tablespoon Butter
Instructions
- Preheat the oven to 425°F (220°C).
- In a mixing bowl, combine the pumpkin puree, eggs, granulated sugar, evaporated milk, pumpkin pie spice, and salt. Mix well.
- Roll out the pre-made pie crusts and cut out circles to fit into a muffin tin.
- Press the pie crust circles into the muffin tin.
- Pour the pumpkin mixture into each pie crust.
- In a separate bowl, combine the cranberries, pecans, all-purpose flour, brown sugar, and butter. Mix until crumbly.
- Sprinkle the cranberry pecan crumble mixture over the pumpkin filling.
- Bake for 15 minutes, then reduce the oven temperature to 350°F (180°C) and continue baking for another 10 minutes.
- Remove from the oven and let the mini pumpkin pies cool in the muffin tin for 30 minutes.
- Gently remove the mini pumpkin pies from the muffin tin and let them cool completely on a wire rack.
- Serve and enjoy!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 40g14%
- Sugars 20g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.