Mini Pumpkin Pies

Mini Pumpkin Pies

9 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    1 h
Lisawas
Recipe by  Lisawas

“Mini Pumpkin Pies are perfect when you want to have several desserts and make sure everyone can try them all!”

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Ingredients

Adjust Servings

Original recipe yields 24 mini pies

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Roll each pie crust out onto a floured surface to a rough rectangle about 11 inches square. Cut each pie crust into 12 3-inch rounds. Fit the little pie crust circles into 24 mini pie dishes.
  3. Separate one egg, and place the egg white into a small bowl. Beat the egg white until slightly frothy, and brush the edges of each mini pie crust with egg white. Place the remaining yolk into a bowl, and beat with remaining 2 eggs. Mix the softened cream cheese, sugar, pumpkin, vanilla extract, and pumpkin pie spice into the eggs to make a smooth filling. Spoon about 2 tablespoons of the filling into each crust.
  4. Bake the pies in the preheated oven until the crust edges are golden brown and the filling is set, about 15 minutes. Allow to cool before eating.

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Reviews (9)

Rate This Recipe
sunflowerBirmingham
42

sunflowerBirmingham

i'm not really a pumpkin fan but everyone who had these gave them rave reviews i added some chopped pecans for a little crunch

EvilVet
10

EvilVet

Really turned out nicely not too difficult to make definitely recommend using pie crust recipe that I found on here that was amazing it was Ruth's Grandma's pie crusts. Hoping to see how hosting my first thanksgiving goes with these babies.

Lisawas
9

Lisawas

Really fun and just enough pumpkin pie after a big meal!

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 138 cal
  • 7%
  • Fat
  • 8.9 g
  • 14%
  • Carbs
  • 12.2 g
  • 4%
  • Protein
  • 2.5 g
  • 5%
  • Cholesterol
  • 37 mg
  • 12%
  • Sodium
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

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Mini Pumpkin Butterscotch Muffins

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Individual Pumpkin Pies