Side Pannel
Sweet Mini Pumpkin Pies
- Prep Time: 30 minutes
- Cooking Time: 13 minutes
- Serves: 4 DOZEN
Sweet Mini Pumpkin Pies
- Recipe Submitted by maryjosh on 11/16/2016
Ingredients List
- 2 refrigerated pie crusts
- 8 oz. cream cheese, room temperature
- 1/2 cup sugar
- 1 cup canned pumpkin
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- Optional: whipped cream
Directions
Preheat oven to 350ºF.
Use a cookie cutter to cut 12 crust circles. You will need to roll the dough thinner than it comes out of the box.
Press dough into a 24 cup mini muffin tin. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Brush egg whites or milk over the top edges of each pie.
In a stand mixer, whisk cream cheese, sugar, canned pumpkin, 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pie crust.
Bake for 12-13 minutes, until puffed and set.
Remove pies to cool and repeat with second pie crust.
Cover and chill pies until serving (best served chilled). Top with a stabilized whipped cream before serving (I used Cool Whip).
Use a cookie cutter to cut 12 crust circles. You will need to roll the dough thinner than it comes out of the box.
Press dough into a 24 cup mini muffin tin. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Brush egg whites or milk over the top edges of each pie.
In a stand mixer, whisk cream cheese, sugar, canned pumpkin, 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pie crust.
Bake for 12-13 minutes, until puffed and set.
Remove pies to cool and repeat with second pie crust.
Cover and chill pies until serving (best served chilled). Top with a stabilized whipped cream before serving (I used Cool Whip).
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