Savory Pumpkin Baby Pies
Brooke McLay
Created Oct 21, 2012
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.
Savory Pumpkin Baby Pies
- Prep Time 15 min
- Total 1 hr 10 min
- Ingredients 10
- Servings 6
Ingredients
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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
Instructions
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Step1Heat oven to 400°F. Spray 6 (3-inch) mini tart pans with baking spray with flour.
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Step2Remove 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.
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Step3In 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.
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Step4Bake 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.
Nutrition
No nutrition information available for this recipe
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