Pumpkin pie goes Thai! Fill each mini crust with a silky mixture of Thai Kitchen® Coconut Milk, pumpkin pie spice and eggs, then bake. Our time-saving shortcut? Use already prepared pie crust.
20m
PREP TIME
30m
COOK TIME
228
CALORIES
7
INGREDIENTS
Servings: 18
Ingredients
- 1 1/2 packages (14.1 ounces each) refrigerated pie crusts, (3 crusts)
- 3 eggs, beaten
- 3/4 cup firmly packed brown sugar
- 1 tablespoon McCormick® Pumpkin Pie Spice
- 1/2 teaspoon salt
- 1 can (15 ounces) pumpkin
- 1 can (13.66 ounces) Thai Kitchen Gluten Free Unsweetened Coconut Milk
INSTRUCTIONS
- 1 PREHEAT oven to 375°F. Unroll crusts on lightly floured surface. Using a 4-inch round cutter, cut out 6 rounds from each crust. Re-roll scraps as necessary. Press dough rounds into muffin pans sprayed with no stick cooking spray. Set aside.
- 2 MIX eggs, sugar, pumpkin pie spice and salt in large bowl until smooth. Stir in pumpkin. Gradually add coconut milk, mixing well. Pour into crusts, filling each almost to the top.
- 3 BAKE 25 to 30 minutes or until filling is set. Cool completely in pan on wire rack. Serve warm or refrigerate until ready to serve. Store leftover pies in refrigerator.
