Mini Pumpkin Pies

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.

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

Ingredients

• ½ cup white sugar
• 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

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

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.

Step 4

Spoon about 2 tablespoons filling into each crust.

Step 5

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

Step 6

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