Mini Pumpkin Pies
Please don’t confuse this post as me telling you to eat your pie without your crust. My FAVORITE part of pie rather, is the crust. I was just lazy, and didn’t pick up graham crackers during my last grocery haul.
By purpose behind this post is to inspire you with something fun to bring to your next gathering or holiday party!
On that note, let’s get into the recipe!
I’ll start by saying I’ve never made pumpkin pie in my life and was so excited to take on this mini project.
Although it’s recommended that pumpkin pie sit in the fridge overnight, I definitely ignored that and ate mine right out of the oven. OOP.
Share this with a friend who would seriously enjoy this!
𝐌𝐚𝐜𝐫𝐨𝐬: 22C / 2F / 2.6P
- 2 Eggs
- One Can of Pumpkin Purée
- 240ml Almond Milk
- 99g Cane Sugar
- 4.5ml Vanilla Extract
- 5g Pumpkin Pie Spices
Combine ingredients and divide into 6. Bake at 425 degrees for 15 minutes. Then bake at 350 degrees for 30-40 minutes! Cool for one hour. Refrigerate overnight!