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My review
Mini Pumpkin Pies
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
1 h servings 138 calsOriginal recipe yields 24 servings (24 mini pies)
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 138 calories; 8.9 g fat; 12.2 g carbohydrates; 2.5 g protein; 34 mg cholesterol; 139 mg sodium. Full nutrition
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Reviews
Read all reviews 2938 Ratings
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Most helpful positive review
9/28/2011
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
Most helpful critical review
10/23/2017
dough was not good. The cream cheese go in / you could see it
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9/28/2011
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
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!
11/22/2011
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 hostin...
11/4/2015
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 ha...
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 littl...
11/25/2013
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 nice...
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 35...
11/28/2013
I WILL NEVER MAKE REGULAR PUMPKIN PIE AGAIN!! I CANT SAY ENOUGH ABOUT THESE! DELICIOUS!!! I LIKE THAT THE CREAM CHEESE DIDNT OVER POWER THE PUMPKIN IT WAS A NICE BALANCE!! IM MAKING THESE AGAIN ...