Friday, October 26, 2012
Mini Pumpkin Pies
Sonia here. These may look like ordinary pie plates, but they are only 6 inches across. Joe found the cute pie plates for me and got them for my birthday. We love them. No more making huge pies for just our family; one pie is all we need. Anyway, I had some leftover pumpkin to use and decided it would be fun to make some pumpkin pie. I used Libby's recipe but instead of evaporated milk, I used coconut milk since I had some leftover as well.
I used a yummy pie crust recipe that I will share with you next week, but here is the recipe for the pumpkin pie. (I only did half the recipe for the 2 mini pies.) There is only 280 calories per 1/8 of a normal pie (not including whipped cream).
Libby's Pumpkin Pie
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. http://www.verybestbaking.com/recipes/18470/libbys-famous-pumpkin-pie/detail.aspx