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Mini Pantry Pumpkin Pies on Gingersnap Crust

Mini Pantry Pumpkin Pies on Gingersnap Crust

  • Prep Time: 10min
  • Cook Time: 30min
  • Yield: makes 10 mini pies

Ingredients

  • 1 1/2 cups canned pumpkin puree
  • 2 large egg whites
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 cup packed brown sugar
  • 1 (12oz) can of evaporated milk
  • 1 large egg

Instructions

  1. Preheat oven at 300 degrees F.
  2. Flash bake prepared cookie crust shells in oven for 3 min. Cool.
  3. In a bowl, blend together pumpkin filling ingredients. Transfer to a measuring cup.
  4. Slowly pour pumpkin mixture into mini cookie shells
  5. Bake for 25-30 min or until the filling is set. Cool.
  6. Serve and top with whipped cream.