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

Lisawas
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

  • 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.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

138 calories; 8.9 g total fat; 34 mg cholesterol; 139 mg sodium. 12.2 g carbohydrates; 2.5 g protein; Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/28/2011
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 Read More
(50)

Most helpful critical review

Rating: 3 stars
11/26/2018
Tasted too bland perhaps a different recipe for the filling Read More
44 Ratings
  • 5 star values: 39
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/28/2011
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 Read More
(50)
Rating: 5 stars
09/28/2011
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 Read More
(50)
Rating: 5 stars
11/12/2013
They turned out great! I didn't have mini pie pans or a 3" circle cutter so I just used a glass to make the circles and muffin pans for the molds. They were fantastic! Read More
(29)
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Rating: 5 stars
11/23/2011
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. Read More
(20)
Rating: 5 stars
11/04/2015
Delicious filling. I used the Cook's Illustrated pie dough recipe. I fit 3" circles into mini muffin cup tins and filled with 1 Tbsp of filling. I baked at 350 but didn't brown like I would have liked. I had leftover dough and filling cut 4" circles fit them into regular size muffin cup tins filled baked @ 375 for 20 minutes--browned crust and delicious! Read More
(16)
Rating: 5 stars
11/07/2011
Really fun and just enough pumpkin pie after a big meal! Read More
(14)
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Rating: 5 stars
11/23/2011
I didn't have time for cream cheese to soften so I put all the ingredients in a saucepan over medium/low heat. Then I used my immersion blender to make smooth. I even halved the recipe (a little tricky with the eggs) and it worked great! It filled 18 mini tart pies. Thanks for the recipe! I will use it again. Read More
(10)
Rating: 5 stars
12/03/2013
This is a great recipe and I usually don't change a thing! I do make my own homemade crust but that is personal preference. The store bought ones are quite good these days and will do very nicely when time is tight. Read More
(8)
Rating: 5 stars
11/21/2012
My son and I made this together. Instead of doing the mini pies we used the same ingredients and put into a 9" pie crust. We also used 2 tsp. of vanilla instead of 1. We cooked the pied at 350 for 30 minutes until it was set. After it cooled we topped with Redi Whip and it was delicious! It was also so simple to make. My son actually did most of it himself. YUM! Read More
(7)
Rating: 5 stars
10/25/2015
I am going to go ahead and call these "pumpkin tarts" because that is what they are! They are also really delicious - the cream cheese addition gives a creamy and slightly tangy flavour and makes the filling not overly sweet. My time-saving tip is to simply use frozen tart shells - turned out great and my family loved them! Definitely a keeper!! Read More
(6)
Rating: 3 stars
11/26/2018
Tasted too bland perhaps a different recipe for the filling Read More