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Savory Pumpkin Baby Pies

Savory Pumpkin Baby Pies
  • Prep 15 min
  • Total 1 hr 10 min
  • Ingredients 10
  • Servings 6
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.
By Brooke McLay
Created October 21, 2012

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

Steps

  • 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.

  • 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!

No nutrition information available for this recipe
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