Mini Pumpkin Pies Recipe
Summary
Preparation Time5 MinDifficulty LevelMedium
Ingredients
| Eggs | 2 | |
| Sugar | 3/4 Cup (16 tbs) | |
| Pumpkin | 1 Can (10oz) | |
| Evaporated milk | 1 Cup (16 tbs) | |
| Ground cinnamon | 1 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| 8 gingersnaps | ||
Directions
1. Beat eggs slightly in large bowl, using wire whisk or hand beater. Beat in remaining ingredients except gingersnaps. Divide mixture among eight 6-ounce custard cups or souffle dishes. Place gingersnap on each.
2. Arrange 4 custard cups on 10-inch plate. Elevate plate on inverted 10-inch plate in microwave oven. Microwave uncovered on medium (50%) 8 to 9 minutes, rotating custard cups 1/4 turn every 2 minutes, until knife inserted near center comes out clean (remove pies one at a time as they finish cooking).
3. Repeat with remaining custard cups. Let stand uncovered 10 minutes. Refrigerate uncovered at least 1 hour until chilled. Serve with whipped cream if desired. Immediately refrigerate any remaining pies.
2. Arrange 4 custard cups on 10-inch plate. Elevate plate on inverted 10-inch plate in microwave oven. Microwave uncovered on medium (50%) 8 to 9 minutes, rotating custard cups 1/4 turn every 2 minutes, until knife inserted near center comes out clean (remove pies one at a time as they finish cooking).
3. Repeat with remaining custard cups. Let stand uncovered 10 minutes. Refrigerate uncovered at least 1 hour until chilled. Serve with whipped cream if desired. Immediately refrigerate any remaining pies.
Chef
