Mini Libby's® Famous Pumpkin Pies

Mini Libby's® Famous Pumpkin Pies

Prep:
8 mins
Cooking:
45 mins
Level:
Easy
Cooling:
120 mins
Yields:
4 mini-pumpkin pies

This Thanksgiving bring the kids into the kitchen. Together you can make these easy mini pumpkin pies which are perfectly scaled down to kid size!

Ingredients

Directions

PREHEAT oven to 425° F.

MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into shells.

BAKE for 15 minutes. Reduce oven temperature to 350° F.; bake for 30 to 35 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this may cause filling to separate from the crust.)

NOTE: May use refrigerated or homemade single pie crust to make 4 mini-pie shells. Lay rim of mini-pie pan on rolled out dough. Cut circle 1/2-inch larger than mini-pie to allow for dough to form fluted edge.

FOR LOWER FAT/CALORIE PIES, substitute NESTLÉ® CARNATION® Lowfat Evaporated or Fat Free Evaporated Milk.

NOTE: If using metal or foil pans, bake on preheated heavy-duty baking sheet.


Baker's Comments

Nutritional Information

  • Serving Size
    1/4 mini-pumpkin pies of recipe
  • Calories 510
  • Calories from Fat 170

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 19g 29%
  • Saturated Fat 9g 45%
  • Cholesterol 145mg 48%
  • Sodium 590mg 24%
  • Carbohydrates 75g 25%
  • Dietary Fiber 5g 19%
  • Sugars 50g
  • Protein 13g
  • Vitamin A 260%
  • Vitamin C 0%
  • Calcium 25%
  • Iron 8%

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