This healthy pumpkin pie recipe tastes the same as the regular version but uses cleaner ingredients. Make personal pie tarts for each guest!
Prep Time 15minutes
Total Time 35minutes
Author Sarah @ Must Have Mom
15ozpackage ready-to-bake pie crusts
15ozcan pumpkin puree(not pumpkin pie filling)
12 ozevaporated milk
3/4cup brown sugar
1tsp ground cinnamon
1/4tsp ground cloves
Preheat oven to 425°F and spray a 24-cup mini muffin pan with nonstick cooking spray. Set aside.
Cut pie crust out into circles using a wide-mouth jar lid. Push pie circles down into the muffin cups. If needed, gently knead and roll out any extra dough left from the rings to make a total of 21 circles.
Mix pumpkin pie puree, evaporated milk, brown sugar, eggs, cinnamon, nutmeg and cloves in a large mixing bowl until smooth. Divide filling among the mini pie shells.
Place in the pre-heated oven and bake for 10 minutes. Reduce temperature to 350 and bake an additional 10-12 minutes, until pie filling is just set and a toothpick inserted into the center comes out clean.
Remove from oven and cool for 10-15 minutes before removing from muffin tin and topping with whipped cream. Garnish with some ground cinnamon, if desired, and enjoy