Mini Pumpkin Pies are the bite-sized treat that everyone will love this coming Thanksgiving! Served with whipped cream, ice cream or just by themselves, these little babies will be snapped up in seconds.
Total Time
35min
4.7
3 Ratings
Author: One Pot Chef Show
Servings:
12
Ingredients
•
1
cup
Cream Cheese
, room temperature
•
1/2
cup
Granulated Sugar
•
1
tsp
Vanilla Extract
•
3
Eggland's Best Classic Eggs
•
1
tsp
Pumpkin Pie Spice
•
1
cup
Pumpkins
, cooked, mashed
•
2
Pie Crusts
, thawed
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
In a mixing jug, add Cream Cheese (1 cup), Granulated Sugar (1/2 cup), Vanilla Extract (1 tsp), Eggland's Best Classic Eggs (3) and Pumpkin Pie Spice (1 tsp).
3.
Add Pumpkins (1 cup) into the same mixing jug. Beat with an electric mixer until smooth.
4.
Using a large cookie cutter, cut out 12 circles from the Pie Crusts (2). Carefully press them into each cup of a lightly greased 12-hole muffin pan.
5.
Pour the pumpkin mixture over each pastry base.
6.
Bake at for 15-20 minutes, or until the filling is set.
7.
Allow pies to cool in the pan for 15-20 minutes. Serve and enjoy!
Nutrition Per Serving
CALORIES
270
FAT
16.5 g
PROTEIN
3.9 g
CARBS
26.9 g
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