Take thanksgiving leftovers to a whole new level with muffin tin mini pumpkin pot pies. they make the perfect brunch, lunch or even a late night snack.
Ingredients For Muffin Tin Pumpkin Pot Pies Recipe
2 Regular pie crust, refrigerated, unbaked
0.5 pound Turkey, ground
0.5 cup Pumpkin, canned
0.5 cup Chicken broth, low sodium
2 cup Frozen vegetables, mixed
0.5 teaspoon Salt
0.25 teaspoon Cinnamon
0.5 teaspoon Thyme, dried
0.5 teaspoon Rosemary, dried
Nutrition value
75
calories per serving
3 g Fat11 g Protein1 g Carbs< 1 g FiberOther
Current Totals
3 g Fat
11 g Protein
1 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
1 g
Protein
11 g
Fiber
1 g
Fats
Fat
3 g
Vitamins & Minerals
Calcium
26 mg
Iron
1 mg
Vitamin A
21 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
10 mcg
Vitamin B12
0 mcg
Vitamin C
1 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
14 mg
Manganese
0 mg
Phosphorus
94 mg
Selenium
10 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
