Thanksgiving

Crustless Mini Pumpkin Pies is for Dessert.

Crustless Mini Pumpkin Pies takes 5 minutes to prepare.

Crustless Mini Pumpkin Pies takes 30 minutes to cook.

Crustless Mini Pumpkin Pies makes 12 servings.

The ingredients for Crustless Mini Pumpkin Pies are:

1 16 oz can or 2 cups fresh pumpkin (not pumpkin pie mix)
1 14 oz can sweetend condensed milk
2 large eggs
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp salt
Cool Whip

Here is how you make Crustless Mini Pumpkin Pies:

Preheat over to 425.Greese the wells of a standard size muffin tin.(12)Mix together all ingredients except Cool WhipLadel mixture into muffin tins until 3/4 fullBake at 425 for 10 minutes, reduce heat to 350 and back for an additional 15-20 minutes until a knife insereted into center comes out clean.Remove from heat. Remove pies rom mufin tin. You may need to run a knife around the edged to get them to release. Let cool, then refridgerate until ready to serve.Serve each with a heaping (about 2 Tbsp) scoop of Cool Whip.Serving Size: Makes 12 individual pies with 2 Tbsp Cool Whip eachNumber of Servings: 12Recipe submitted by SparkPeople user STUTLERTONI.

The nutritional information for Crustless Mini Pumpkin Pies is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 197.7

• Total Fat: 5.9 g
• Cholesterol: 42.5 mg
• Sodium: 257.9 mg
• Total Carbs: 29.9 g
• Dietary Fiber: 0.6 g
• Protein: 4.8 g

The dietary needs meet for Crustless Mini Pumpkin Pies is Gluten Free