Mini Pumpkin Pies

These cute little pies are not only creamy and delicious, but are perfectly sized for holiday parties as fingerfood desserts! I got this mini pumpkin pie recipe from Bakerella, queen of all things mini and these disappeared almost as fast as I could put them out on a tray!

Mini Pumpkin Pies
Makes 24

2 ready made pie crusts (I used Pillsbury)
8 ounces cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
2 whole eggs plus one egg white
1 teaspoon vanilla
1 teaspoon pumpkin pie spice

1. Preheat oven to 350 degrees and use a small circle cookie cutter to cut 12 mini crusts from each pie crust.
2. Press dough into an ungreased 24 cup mini muffin tray and add a small stem on one side with dough scraps to create a pumpkin shape if desired. Apply egg whites to the top edges of each mini pie crust.
3. Beat cream cheese, sugar, canned pumpkin, 2 eggs, vanilla, and pumpkin pie spice together until thoroughly combined.
4. Spoon mixture into each pie crust and bake for 12-15 minutes.
5. Remove pies immediately to a cooling rack and refrigerate once cool until ready to serve!

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