Makes: 6  Pies  | Total Time: 35 Min

Create delicious pumpkin pie without turning on the large oven. These personal-sized treats are great for holidays or a tasty fall treat anytime.


  • 2 Tbsp. firmly packed light brown sugar
  • ½ tsp. ground cinnamon
  • ⅛ tsp. ground cloves
  • 1 egg
  • ½ tsp. ground ginger
  • ¾ cup half-and-half
  • ¼ tsp. ground nutmeg
  • 1 pre-made refrigerated piecrust
  • 1 cup canned pumpkin
  • ⅛ tsp. salt
  • ¼ cup sugar


Attach bake dish onto the bottom of the George Foreman Evolve Grill. Preheat to 400°F.

Unroll piecrust and, using a 4-inch round bowl or cookie cutter, cut out 6 crust circles. Press crusts gently into each greased muffin cup, fluting edges, if desired.

Mix remaining ingredients together in medium bowl until well blended.

Fill each cup with about 1/3 cup of pumpkin mixture.

Bake covered at 400°F for 10 min., then reduce heat to 300°F and continue baking 15-25 min. or until set.

Remove muffin plate to cooling rack; gently lift pies out of muffin cups with a spoon. Cool on rack 2 hours.

Top pies with a dollop of whipped cream or a toasted pecan half.


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