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Mini Pumpkin Pies

4

0 min

Mini Pumpkin Pies

Mini Pumpkin Pies Photo 1

Category

Pie Recipes

Time

0 min

Serving

24 persons

Calories

138

Rating

4.00★ (54)

Cuisine

Author: Victoria Buriak
Mini pumpkin pies are the perfect addition to your holiday dessert table. They're fun to make, easy to eat, and who doesn't love eating an entire pie? Made with ready-made pie dough and a simple pumpkin filling, these mini pies are a must for your next Thanksgiving menu.

Ingredients

  • egg, separated: 1 piece (divided)
  • pastry for 9-inch double-crust pie: 1 pack (14.1 ounce pack)
  • disposable mini pie pans: 24 piece
  • eggs: 2 piece
  • cream cheese: 1 pack (8 ounce pack, softened)
  • pumpkin puree: 1 cup
  • white sugar: 0.5 cup
  • vanilla extract: 1 tsp
  • pumpkin pie spice: 1 tsp

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 350 degrees F (175 degrees C). Beat egg white in a small bowl until slightly frothy.
    Mini Pumpkin Pies Photo 2
  2. Roll each sheet of pastry out on a floured surface to roughly an 11-inch square. Use a 3-inch round cutter to cut 12 circles from each sheet of pastry. Fit a pastry crust into each mini pie pan; brush the edges with egg white.
    Mini Pumpkin Pies Photo 3
  3. Make filling: Beat egg yolk and remaining 2 eggs in a medium bowl until combined. Add cream cheese, pumpkin puree, sugar, vanilla, and pumpkin pie spice; beat until smooth.
    Mini Pumpkin Pies Photo 4
  4. Spoon about 2 tablespoons filling into each crust.
    Mini Pumpkin Pies Photo 5
  5. Bake in the preheated oven until crust edges are golden brown and filling is set, about 15 minutes.
    Mini Pumpkin Pies Photo 6
  6. Remove from the oven and allow to cool for 15 minutes before serving.
    Mini Pumpkin Pies Photo 7

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