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Pumpkin Pie Cups

Pumpkin Pie Cups

Yes! They keep well in the refrigerator for up to three days and you can freeze them, without the whipped cream topping, for up to three months. Just wrap well and and store in a freezer bag.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 10 servings
Calories: 365
Ingredients Method Notes

Ingredients
  

  • 1 can (15 oz) pumpkin
  • 1 large egg
  • 3 egg yolks
  • 1 can (14 oz) sweetened condensed milk
  • ¼ teaspoon freshly, and very finely ground nutmeg
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ⅛ teaspoon Chinese 5-spice (or to sub: a small pinch each of ground star anise, ground cloves, and ground white pepper)
  • ½ teaspoon fine salt
  • 2 pie crusts, refrigerated
  • Non-Stick cooking spray

Method
 

  1. In a large mixing bowl combine all the ingredients for the pumpkin pie
  2. Wisk until evenly incorporated
  3. Spray a 12 muffin pan with nonstick cooking oil
  4. Unroll the 2 pie crust and with a cookie cutter cut out 6 circles from each
  5. Place mini pie crust into the muffin pan
  6. Pour the pumpkin pie mixture into each cup
  7. Bake in a preheated oven at 425° for 15 minutes, then reduce the temperature to 350° and continue baking for 30 minutes
  8. Add your favorite ice cream or whipped cream with a pinch of cinnamon powder.
  9. Enjoy! Buen Provecho!

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.