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Mini Pumpkin Pie Jack-O-Lanterns

Mini Pumpkin Pie Jack-O-Lanterns
Makes:
24 mini pies
Prep Time:
20
minutes
Total Time:
156
minutes
Low Calorie
These mini pumpkin pies with jack-o-lantern faces are perfect for Halloween parties and festivities.

In this recipe:





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Ingredients:

  • 1 package (15 ounces) refrigerated pie crusts, at room temperature
  • 1 large egg
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1/4 cup granulated sugar
  • 1/2 teaspoon pumpkin pie spice
  • 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 2 tablespoons Vanilla Flavor NESTLÉ COFFEE-MATE NATURAL BLISS All-Natural Coffee Creamer
  • All-purpose flour for dusting
  • 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
  • 3-inch pumpkin shaped cookie cutter or 3-inch round cookie cutter

Directions:

PREHEAT oven to 350° F.

UNROLL pie crust on a floured surface.

CUT out 24 pumpkins from crust. You may need to gather scraps into a ball, roll with a rolling pin and cut pumpkins. Gently press pumpkins into mini muffin tins.

BEAT egg in a large bowl. Stir in pumpkin, sugar and pumpkin pie spice. Gradually stir in evaporated milk and Coffee-mate.

SPOON about 1 tablespoon filling into each mold.

BAKE for 16 to 18 minutes or until filling is slightly puffed and set.

COOL in molds for 1 hour; refrigerate for 2 hours.

TO DECORATE: Use 2 chocolate morsels for eyes. For the mouth, place remaining morsels in small, heavy-duty resealable plastic bag. Microwave on HIGH (100%) power for 20 seconds; knead until smooth. If needed, warm for a few more seconds. Snip tiny corner from bag and squeeze to drizzle onto mini pies.

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Nutrition Facts

Serving Size: 1/24 of recipe

Servings Per Recipe: 24 

  • Calories: 100
  • Calories from Fat: 45
  • Total Fat: 5g (8% of DV)
  • Saturated Fat: 2.5g (12% of DV)
  • Cholesterol: 15mg (4% of DV)
  • Sodium: 60mg (2% of DV)
  • Carbohydrates: 13g (4% of DV)
  • Dietary Fiber: 0.5g (2% of DV)
  • Sugars: 7g
  • Protein: 2g
  • Vitamin A: 15% of DV
  • Vitamin C: 0% of DV
  • Calcium: 2% of DV
  • Iron: 0% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Mini Pumpkin Pie Jack-O-Lanterns

Ingredients

  • 1 package (15 ounces) refrigerated pie crusts, at room temperature
  • 1 large egg
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1/4 cup granulated sugar
  • 1/2 teaspoon pumpkin pie spice
  • 2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 2 tablespoons Vanilla Flavor NESTLÉ COFFEE-MATE NATURAL BLISS All-Natural Coffee Creamer
  • All-purpose flour for dusting
  • 1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
  • 3-inch pumpkin shaped cookie cutter or 3-inch round cookie cutter

 

Directions

PREHEAT oven to 350° F.

UNROLL pie crust on a floured surface.

CUT out 24 pumpkins from crust. You may need to gather scraps into a ball, roll with a rolling pin and cut pumpkins. Gently press pumpkins into mini muffin tins.

BEAT egg in a large bowl. Stir in pumpkin, sugar and pumpkin pie spice. Gradually stir in evaporated milk and Coffee-mate.

SPOON about 1 tablespoon filling into each mold.

BAKE for 16 to 18 minutes or until filling is slightly puffed and set.

COOL in molds for 1 hour; refrigerate for 2 hours.

TO DECORATE: Use 2 chocolate morsels for eyes. For the mouth, place remaining morsels in small, heavy-duty resealable plastic bag. Microwave on HIGH (100%) power for 20 seconds; knead until smooth. If needed, warm for a few more seconds. Snip tiny corner from bag and squeeze to drizzle onto mini pies.

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