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Single-Serving Mini Pumpkin Streusel Pies
Loaded with buttery oat streusel on top of silky pumpkin filling, these mini pumpkin streusel pies are the perfect way to get your pumpkin pie fix...in personal-sized form!
Servings 4 servings
- Pie pastry for one 9-in pie
- 3/4 cup pumpkin puree
- 1/3 cup coconut sugar or brown sugar
- 1 large egg
- 2 teaspoons pumpkin pie spice
- 2 teaspoons cornstarch
- 1/2 cup milk
- 1/4 cup old-fashioned rolled oats
- 1/4 cup coconut sugar or brown sugar
- 1/3 cup white whole wheat flour
- 1 teaspoon ground cinnamon
- 1/4 cup cold butter cubed
Preheat oven to 350F. Lightly grease four 8-oz ramekins. Divide pie pastry into 4 portions and roll each portion into a circle to fit into ramekins. Press pastry into the bottom and up the sides of ramekins. Set aside.
Make the filling: In a large bowl, whisk all filling ingredients until smooth. Divide filling between ramekins and gently smooth tops.
Make the streusel: In a medium bowl, toss all streusel ingredients together, cutting in butter with a fork until crumbly. Sprinkle streusel evenly over filling of each ramekin.
Bake pies at 350F 30-35 minutes or until a knife inserted in the middle comes out clean. Cool pumpkin pies on a wire cooling rack. Enjoy!
Serving: 1g | Calories: 597kcal | Carbohydrates: 83.4g | Protein: 6.7g | Fat: 28.4g | Saturated Fat: 11g | Polyunsaturated Fat: 17g | Cholesterol: 77mg | Sodium: 443mg | Fiber: 4.2g | Sugar: 53.1g