Liz’s Kitchen: Mini Pumpkin Pies Recipe
This is the perfect bite for a Thanksgiving party and no one will be wiser to how easy they were to make! its the perfect combination pf pumpkin spice and pie crust! Actually, the reason I decided to make them for a Liz's Kitchen is because a co-worker asked if I was making them again this year....she also asked for the recipe so this was a win-win! The recipe is from a site called sugarapron.com and it's a keeper!
Mini Pumpkin Pies
- 2 pre-made, ready to roll pie crusts
- 1 (8oz) package cream cheese, softened to room temperature
- 1 cup pumpkin puree
- 1/2 cup sugar
- 3 eggs (1 for egg wash)
- 1 tsp vanilla
- 1 tsp pumpkin pie spice
- Whipped cream
Preheat oven to 350 degrees and grease and flour (or use nonstick cooking spray) a mini-muffin pan. Then, roll the dough or pie crust out on a floured surface with a floured rolling pin.
Using a round cookie or biscuit cutter about 3 inches diameter cut at least 12 rounds out of each pie crust.
Carefully press each round into the mini-muffin pan. Use your fingers to round the ends into a pie crust and brush egg wash from one egg to the top edges of each pie.
Using an electric mixer, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating each until combined, then add pumpkin puree and beat to combine. Next stir in vanilla and pumpkin pie spice.
Place all the of the mixture into a ziplock bag (homemade piping bag) and cut a small hole into the bottom corner.
Fill each mini pie full of the pumpkin pie mixture.
Bake for 15-20 minutes or until golden around the edges. Remove from oven and let cool on a cooling rack, or chill in the fridge for 30 minutes.
Top with whipped cream and sprinkle with more pumpkin pie spice on top and right before serving. If you don't plan on serving right away keep refrigerated until you're ready. The whip cream will fall quickly.
Enjoy and Happy Thanksgiving! Find the original recipe here and get to impressing your friends and family!