Double Pumpkin Pumpkin Pie

Name: Double Pumpkin Pumpkin Pie
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 120g pumpkin puree; • 50g almond flour; • 20g icing sugar; • 1 egg yolk; • 20ml olive oil; 100g pumpkin puree; • 90ml evaporated milk; • 1/2 tsp cinnamon; • 1/4 tsp ground cloves; • 1/4 tsp nutmeg; • 30g brown sugar; • 1 egg

4 steps

Prep:20minCook:35min

I’ll be honest, I was pleasantly surprised by how delightful these little pumpkin pals turned out! 🤤

Updated at: Mon, 20 Nov 2023 08:11:59 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories246.6 kcal (12%)

Total Fat15.4 g (22%)

Carbs21.8 g (8%)

Sugars15 g (17%)

Protein7 g (14%)

Sodium47.4 mg (2%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

For the crust:

120gpumpkin puree

50galmond flour

20gicing sugar

1egg yolk

20mlolive oil

For the filling:

100gpumpkin puree

90mlevaporated milk

½ tspcinnamon

¼ tspground cloves

¼ tspnutmeg

30gbrown sugar

1egg

Instructions

Step 1

Preheat the oven to 200°C. Combine all crust ingredients and mix well. Grease 4 mini tart tins with a bit of oil and divide the crust mixture between them, shaping it as tart crust using a spoon. Pierce with a fork and bake for 15 minutes.

Step 2

For the filling, combine egg, sugar, nutmeg, cinnamon, and cloves. Whisk well, then add evaporated milk and pumpkin puree. Mix again.

Step 3

Fill the tarts with the filling, decrease the oven temperature to 180°C, and bake the mini pumpkin pies for 15-18 minutes or until the filling is set.

Step 4