Recipe By Lisawas
Rating
Published Jun 19th
Prep 30m Cook 15m Additional 15m Ready In 1h
Servings 24 mini pies Calories 137.7

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

Recipe Ingredients

  • 2 prepared pie crusts
  • 3 eggs, divided
  • 1 (8 ounce) package cream cheese, softened
  • ½ cup white sugar
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 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.
  3. 3 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.
  4. 4 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.

Nutrition Facts

  • Calories 137.7
  • Carbohydrate 12.2 g
  • Cholesterol 33.5 mg
  • Fat 8.9 g
  • Fiber 0.9 g
  • Protein 2.5 g
  • Saturated Fat 3.5 g
  • Sodium 139 mg
  • Sugar 4.6 g

Reviews

  1. Recipe doesn't list enough pie crust. It calls for about 1/2 of what it actually requires. Recipe does not make enough filling makes about 2/3 of what is required. Flavor was good but had to stop and run to the store after more pie crust and to make more filling. Recipe states it makes 24 - Read more ...
  2. 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, - Read more ...
  3. 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 - Read more ...
  4. 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.
  5. 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!
  6. 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 - Read more ...
  7. 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! - Read more ...
  8. 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.
  9. Really fun and just enough pumpkin pie after a big meal!
  10. 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
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