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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Peppy Pumpkin Pies

Source: Everyday Eating

Mini pumpkin pies without a crust.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	122.5

Total Carbs	24.9 g

Dietary Fiber	2.1 g

Sugars	21.5 g

Total Fat	1.5 g

Saturated Fat	0.5 g

Unsaturated Fat	0.2 g

Potassium	316.5 mg

Protein	5.3 g

Sodium	225.8 mg

Dietary Exchanges 1.5 Fat, 0.2 Meat, 0.4 Milk, 0.6 Other Carbs, 0.3 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.75
0 3/4 cup sugar 1.0
1 tsp ground cinnamon 0.5
0 1/2 tsp ground ginger 0.5
0 1/2 tsp salt 0.25
0 1/4 tsp ground cloves 2.0
2 each eggs 15.0
15 oz Pumpkin, canned, unsalted 12.0
12 floz Milk, evaporated, nonfat/skim

Directions

Preheat oven to 300° F.
Mix sugar, cinnamon, ginger, salt ,and cloves in small bowl, set aside.
Beat eggs in large bowl.
Stir in pumpkin and sugar-spice mixture.
Gradually stir in evaporated milk.
Pour into eight 6-ounce ramekins or custard cups. Place ramekins on baking sheet.
Bake for 45 to 50 minutes or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with dollop of light whipped cream, if desired.