Mini Pumpkin Pies
Minutes Prep time: 15
Minutes Total time: 165
Servings: 12
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 165
Servings: 12
Difficulty: easy
2 pkgs (36 oz each) Marie Callender's® Pumpkin Pie
Reddi-wip® Original Dairy Whipped Topping
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 199 mg | 20% |
Carbohydrate | 65 g | 22% |
Cholesterol | 49 mg | 16% |
Total Fat | 9 g | 14% |
Iron | 1 mg | 8% |
Calories | 374 kcal | 19% |
Sodium | 305 mg | 13% |
Protein | 7 g | 13% |
Saturated Fat | 2 g | 12% |
Sugars | 43 g | 4% |
Vitamin C | 2 mg | 3% |
Arrange oven racks to accommodate baking two pumpkin pies at once. Preheat oven to 375°F. Remove plastic around pies and place each on a baking sheet. Bake in oven 60 to 70 minutes or until knife inserted into middles of pies come out clean, edges of pies are firm and center of each pumpkin pie is slightly domed. Remove from oven and cool completely, about 2 hours.
Remove pies from tins and move to cutting board. Trim angled edges away from pie. Using a 2 1/2-inch round cutter, stamp out 12 mini pumpkin pies. Top each pie with Reddi-wip®; serve.
Try using leftover pumpkin pie filling from trimming in a pumpkin pie milkshake, mixed into pancake or waffle batter for a tasty fall breakfast, or marbled into your favorite pan of brownies.
Mini Pumpkin Pies