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Savory Pumpkin Baby Pies

  • Prep 15 min
  • Total 1 hr 10 min
  • Servings 6
  • Pinterest
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Pumpkin pie can be just as good savory as it is sweet! Try it in this simple version that's a great make-and-take appetizer. MORE + LESS -

Brooke McLay Brooke McLay
October 21, 2012

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
1
cup canned pumpkin (not pumpkin pie mix)
2
eggs
1/4
cup whipping cream
1
tablespoon chopped fresh sage leaves
3/4
teaspoon salt
1/2
teaspoon garlic powder
1/2
teaspoon ground nutmeg
Freshly ground pepper
Fresh sage sprigs, if desired

Steps

Hide Images
  • 1
    Heat oven to 400°F. Spray 6 (3-inch) mini tart pans with baking spray with flour.
  • 2
    Remove pie crust from pouch; unroll on work surface. Cut pie crust into 6 (4 1/2-inch) rounds; press rounds in bottoms and up sides of tart pans.
  • 3
    In medium bowl, mix pumpkin, eggs, whipping cream, chopped sage, salt, garlic powder, nutmeg and pepper with whisk until blended. Spoon mixture evenly into crusts. Place pans on cookie sheet.
  • 4
    Bake 18 to 25 minutes or until center of filling is set. Remove from cookie sheet to cooling rack; cool at least 30 minutes before serving. Garnish with sage sprigs. Store in refrigerator.

Expert Tips

Don’t have mini tart pans? Turn these into one-bite tarts by cutting the pie crust into 2-inch rounds and pressing them into mini muffin cups sprayed with baking spray with flour. Fill with pumpkin mixture and bake 15 to 20 minutes.

Serve these pretty tarts for brunch as you would a quiche, or make them part of your holiday appetizer spread!

Nutrition Information

No nutrition information available for this recipe

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