Pumpkin pie is the original source for our fall pumpkin fascination. These mini pumpkin pies are perfect for a small holiday celebration. Quicker bake and cool times makes them an easier option than the full-size version. Add a dollop of whipped cream on top, along with an extra sprinkle of pumpkin pie spice.
Mini Pumpkin Pie
Serves: 2
Ingredients
- ½ cup crushed graham cracker crumbs
- 3 tablespoons + 1 teaspoon granulated sugar
- 1 tablespoon butter, melted
- ⅛ teaspoon salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 large egg
- ¼ cup pumpkin puree
- ¼ cup milk (can use cream, regular milk or evaporated milk)
- Whipped cream (optional)
Directions
- Preheat the oven to 350 degrees F.
- Combine graham cracker crumbs and 1 teaspoon sugar in a small bowl. Pour in melted butter and stir. Press crust mixture into the bottom of a greased 10-ounce ramekin, pressing firmly with the back of a spoon. (Note: If you don't have a ramekin, a bake-safe glass storage container that's 4-5 inch diameter can be used.)
- Bake crust in the oven for 8 minutes. Set aside to cool
- Beat the egg in a medium-sized bowl. Stir in 3 tablespoons sugar, salt, cinnamon, ginger and cloves. Add in the pumpkin puree and milk. Mix until well combined. Pour into ramekin/baking dish.
- Bake for 40 minutes or until knife inserted near the center comes out clean. Top with whipped cream and/or additional cinnamon as desired.
Source: The Avera Heart Hospital nutrition team.
