Savory Pumpkin Baby Pies

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.

  • prep time 15 min
  • total time 1 hr 10 min
  • ingredients 10
  • servings 6

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
  • 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.
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