Mini Pumpkin Pies

Mini Pumpkin Pies

Pumpkin Pie.

The. Thanksgiving. Dessert.

These little bites of Thanksgiving goodness are a fun way to have your pumpkin pie with a twist on Thanksgiving day. They are the perfect ratio of pumpkin to crust to whipped cream. They are also adorable…and who doesn’t want an adorable Thanksgiving dessert?

Mini Pumpkin Pies

from Bakerella

2 – 9 inch pie crust (You can use homemade or store bought. In all honesty store bought is slightly easier to work with, but the cost is a bit high for what is actually in pie crust. I used this wonderful recipe, you can use refrigerated ready-to roll pie crusts)

8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Circle Cookie Cutter

Preheat oven to 350 degrees.

Use cookie cutter to cut 12 circles from each pie crust.Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.) Apply egg whites from one egg to the top edges of each pie.

Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined. (You will have lots of extra batter if you are making the mini pies) Spoon mixture into each pie crust. Bake for 12-15 minutes. Cool and top with whipped cream. You can use cool whip or whip cream from a can, but homemade whip cream is quite holds up better and tastes amazing.

Whipped Cream

Whipped Cream and Topping:
2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp. vanilla

Combine cream, sugar, and vanilla. Whip until light and fluffy. Pipe onto pies and enjoy.

Makes 24 pies. Keep refrigerated.





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