Easy Recipes: Mini Pumpkin Pie for Two (No Eggs Needed)
This mini pumpkin pie is the perfect fall dessert for two—easy to make, egg-free, and incredibly creamy.
Servings: 2 servings
Ingredients
- 1/2 cup canned pumpkin puree
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- Pinch of ground nutmeg
- Pinch of ground cloves
- Pinch of salt
- 1/4 cup evaporated milk
- 1 tablespoon cornstarch
- 1 tablespoon all-purpose flour
- 1/2 teaspoon vanilla extract
- 1 unbaked 4-inch pie crust (or use refrigerated pie dough)
Instructions
- Preheat oven to 350°F (177°C). Place a 4-inch pie plate on a baking sheet.
- In a medium bowl, whisk together pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt.
- Stir in evaporated milk, then whisk in cornstarch, flour, and vanilla until smooth.
- Fit pie crust into the pie plate. Pour the filling into the crust.
- Bake for 40-45 minutes or until the center is set and the crust is lightly golden.
- Cool completely at room temperature, then refrigerate at least 1 hour before serving.