Mini Pumpkin Pie

Mini Pumpkin Pies

Ingredients: Makes 14-16 servings

• 1 ( 15 ounce ) can 100% pumpkin puree

• 1/2 ( 14 ounce ) can Fat Free Sweetened Condensed Milk

• 1 large egg

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg (optional)

• 2 ( 10 ounce) packages Dutch Ann Frozen Tart Shells

• pinch of salt

Directions:

1. Heat oven to 375 F. Arrange pie shells on cooking sheet.

2. Add pumpkin puree, sweetened condensed milk, egg, cinnamon, nutmeg (optional, and salt to mixing bowl. Mix all ingredients until smooth and well blended.

3. Fill each mini tart with 1/3 cup of pumpkin puree pie filling. Each pie should have filling just below edge of crust. This will leave space for when the filling puff up in the oven.

4. Bake mini pumpkin pies for 25-30 minutes or until inserted toothpick comes out clean.

5. Remove pies from oven and allow to cool for 5-10 minutes. Serve with whipped cream or cool whip topping. Try sprinkling with chopped walnuts.

Nutrition Facts:

Calories: 239 | Fat: 12g | Fiber: 2g | Carbs: 29g | Protein: 4g | Sugar: 11g | Sodium: 175mg