• Prep Time: 30 minutes
  • Cooking Time: 13 minutes
  • Serves: 4 DOZEN

Sweet Mini Pumpkin Pies

  • Recipe Submitted by on

 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


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).

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