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Pumpkin pies cut into halves, quarters and eighths for a fractions lesson

Mini Crustless Pumpkin Pies

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (15 oz) pumpkin puree not pie filling
  • 2 large eggs
  • 3/4 cup milk
  • 1/3 cup maple syrup
  • 1/4 cup all-purpose flour
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt

Equipment

  • Two 6-inch pie or cake pans
  • Mixing bowl
  • Whisk

Method
 

  1. Heat the oven to 350°F (175°C) and grease two small pans.
  2. Whisk everything together until smooth.
  3. Pour into the pans and bake 30 to 35 minutes, until set with a slight wobble in the middle.
  4. Cool, then chill at least 1 hour before slicing.

Notes

Use 6-inch pans or a muffin tin (bake 20 to 25 minutes for muffin-size). Chill before slicing so the cuts are clean.