Mini Pumpkin Pies
12mini pies
Cook Time
12mini pies
Cook Time
  • 2pkgs Refrigerated ready-to-roll pie crust
  • 1/2cup sugar
  • 8ounces cream cheeseroom temperature
  • 1cup canned pumpkin
  • 1teaspoon vanilla
  • 3large eggs
  • 1teaspoon pumpkin pie spice
  • 1container Whipped Cream
  1. Pre-heat oven to 425.
  2. Mix sugar, pumpkin, vanilla, eggs, cream cheese & pumpkin spice until smooth.
  3. Roll dough. Using a bowl or 4 inch round cookie cutter, cut out 12 circles from your 2 9-inch pie crust doughs.
  4. Place each circle into a pre-greased muffin tin. Press them in, letting the sides come up for a fun look. Score the bottom of your dough with a fork to keep the crust from bubbling up as it cooks.
  5. Pour your filling into each muffin tin cup. Fill them to the very top.
  6. Bake at 425 for 15 minutes. Then turn your heat down to 350 and bake them for 25-30 minutes.
  7. Let these cool on a wire rack for a couple of hours to let the pumpkin filling set.
  8. Add a dollop of whipped cream if desired.
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