Mini pumpkin pies are the perfect addition to your holiday dessert table. They're fun to make, easy to eat, and who doesn't love eating an entire pie? Made with ready-made pie dough and a simple pumpkin filling, these mini pies are a must for your next Thanksgiving menu.
Ingredients
- egg, separated: 1 piece (divided)
- pastry for 9-inch double-crust pie: 1 pack (14.1 ounce pack)
- disposable mini pie pans: 24 piece
- eggs: 2 piece
- cream cheese: 1 pack (8 ounce pack, softened)
- pumpkin puree: 1 cup
- white sugar: 0.5 cup
- vanilla extract: 1 tsp
- pumpkin pie spice: 1 tsp
Metric Conversion
Stages of cooking
-
Preheat the oven to 350 degrees F (175 degrees C). Beat egg white in a small bowl until slightly frothy.
-
Roll each sheet of pastry out on a floured surface to roughly an 11-inch square. Use a 3-inch round cutter to cut 12 circles from each sheet of pastry. Fit a pastry crust into each mini pie pan; brush the edges with egg white.
-
Make filling: Beat egg yolk and remaining 2 eggs in a medium bowl until combined. Add cream cheese, pumpkin puree, sugar, vanilla, and pumpkin pie spice; beat until smooth.
-
Spoon about 2 tablespoons filling into each crust.
-
Bake in the preheated oven until crust edges are golden brown and filling is set, about 15 minutes.
-
Remove from the oven and allow to cool for 15 minutes before serving.
