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Eliane Cheng

Mini Pantry Pumpkin Pies on Gingersnap Crust

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Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course: Dessert
Ingredients Method

Ingredients
  

  • 1.5 cup canned pumpkin puree
  • 2 large egg whites
  • 1 tbsp cornstarch
  • 0.25 tsp salt
  • 0.25 tsp nutmeg
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 0.5 cup packed brown sugar
  • 1 (12oz) can of evaporated milk
  • 1 large egg

Method
 

  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.

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