Ingredients
14.5 oz refrigerated pie crust
15 oz pumpkin puree
1 tsp cinnamon
½ tsp ground ginger
¼ tsp ground cloves
½ tsp salt
2 large eggs
14 oz sweetened condensed milk (recipe below)
1 cup whipped cream
Swerve Sweetened Condensed Milk
2 ½ cups heavy cream
¼ cup butter
1 cup Swerve Granulated Sugar Replacement
1 tsp vanilla extract
Directions
Swerve Sweetened Condensed Milk
Combine all ingredients in a small saucepan
Bring to an easy simmer (gentle bubbles arising to the surface) over medium to medium low heat. Don’t allow it to boil. Simmer for 20 minutes. You can cook longer for a thicker consistency.
Remove from heat and allow to cool. Swerve sweetened condensed milk can be stored covered in the refrigerator for up to 2 weeks.
Preheat the oven to 425°F and grease 2 - 12-cup muffin tins.
Open pie crusts and roll them out a little larger. Using a 4” diameter circle, cut out pie crust circles and fit them into the muffin tins. Repeat, continuing to roll out excess dough to cut more circles.
In a large bowl combine the pumpkin, milk, eggs, and spices.
Pour mixture into each pie crust until they are about ¾ full.
Bake mini pumpkin pies at 425°F for 15 minutes, then reduce heat to 325°F and bake another 20 minutes or until a toothpick inserted in the center comes out clean.
Cool pies completely and serve topped with whipped cream.