I love individual desserts: the portions are perfect and the presentation is pleasing. There’s no obligation to share a few bites with anyone else, and the leftovers remain appealing (a half eaten pie or cake never looks as pretty as the original). The filling texture is velvety smooth and the flavor is a delicious blend of pumpkin and warm spices. These are simple to make, and bake up faster than an entire pie. I’d bring these to a dessert party and do a mixed tray of pumpkin and oatmeal pecan!
Individual Pumpkin Pies
Adapted from Cooking Light
3/4 cup packed brown sugar
1 3/4 tsp pumpkin pie spice
1/4 tsp salt
1 (12-ounce) can low fat evaporated milk
2 large egg whites
1 large egg
1 (15-ounce) can unsweetened pumpkin
1/2 (15-ounce) package refrigerated pie dough (I used Pillsbury)
Preheat oven to 350°F and spray a 12-cup muffin pan with nonstick spray.
To prepare filling, combine brown sugar, pumpkin pie spice, salt, evaporated milk, egg whites, and egg in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth.
To prepare crusts, roll dough out and cut rounds using a cookie or biscuit cutter (my rounds were approximately 3 1/2 inches in diameter; the size will vary based on your muffin pan). Carefully press rounds of dough into muffin cups. Divide filling evenly among crusts (I had more filling than I needed and baked the remaining as crustless pumpkin custards – I didn’t want to open another package of dough!).
Bake for 20 to 25 minutes, until almost set. Cool completely on wire rack. Serve plain or with topping of your choice (I highly recommend a small scoop of Dreyer’s Pumpkin Ice Cream). Store any leftovers in the refrigerator and warm before serving.
Make your own pumpkin pie spice: mix 1/4 cup cinnamon with one tablespoon each of ground ginger, nutmeg, and cloves. Store extra in an airtight container. This blend can also be used in Glazed Pumpkin Cookies!
Yield – 12 individual pumpkin pies (serving size: 1 pie)
Calories – 150
Carbs – 24