Ingredients

The following ingredients have 4 Servings
  • 15 ounces Canned pumpkin puree
  • 1 tsp pumpkin spice
  • 2 eggs (large size)
  • 14 ounces sweetened condensed milk
  • 1 cup whipped topping (optional )

Instruction

  • Preheat your oven to 425 degrees Fahrenheit.
  • Grease ramekins with nonstick spray.
  • In a large bowl, using a hand mixer, combine the pumpkin, milk, eggs, and spice until creamy.
  • Pour mixture into each ramekin about 3/4 of the way-a little more is ok just as long as you are not meeting the top of the dish.
  • Add ramekins to a baking tray with 1-1 1/2 cups of water to create a water bath
  • Place mini pumpkin pies (on the large baking sheet) in the oven at 425 Fahrenheit for 15 minutes.
  • Reduce the oven heat to 350 degrees f. and bake another 20 minutes.  
  • Use a toothpick inserted into the center to test if they are done. The toothpick should be clean when removed.
  • Allow pies to fully cool before optionally topping them, or enjoy them warm without topping.