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
- 1 (12oz) can of evaporated milk
- 1/2 cup packed brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 2 large egg whites
- 1 large egg
Instructions
- Preheat oven at 300 degrees F.
- Flash bake prepared cookie crust shells in oven for 3 min. Cool.
- In a bowl, blend together pumpkin filling ingredients. Transfer to a measuring cup.
- Slowly pour pumpkin mixture into mini cookie shells
- Bake for 25-30 min or until the filling is set. Cool.
- Serve and top with whipped cream.
