Mini Pumpkin Pies

These mini pumpkin pies are easy to make in a muffin pan with prepared pie dough and pumpkin puree for a fun addition to your Thanksgiving dessert table.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 138 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 (8 ounce) package cream cheese, softened
• 2 large eggs
• 1 cup pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1 large egg, separated, divided
• 1 (14.1 ounce) package pastry for 9-inch double-crust pie
• 24 disposable mini pie pans
• 0.5 cup white sugar

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Beat egg white in a small bowl until slightly frothy.

Step 2

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.

Step 3

Spoon about 2 tablespoons filling into each crust.

Step 4

Bake in the preheated oven until crust edges are golden brown and filling is set, about 15 minutes.

Step 5

Remove from the oven and allow to cool for 15 minutes before serving.

Step 6

To make the 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.