Culinary Tales/ Sweet Things

Mini Pumpkin Pies

Pumpkin Pie is by far one of the most popular Holiday Desserts. Pumpkin Pie is sweet, creamy, and filled with Cinnamon-y spice! The only thing that can make it even more perfect for a party or family gathering? Make it bite size! People tend to feel more inclined to grab dessert when it’s easy and ready to go, like these Mini Pumpkin Pies. No waiting to slice, and no excess portions! I’m sharing this recipe for the most perfect Mini Pumpkin Pies with you, just in time for Thanksgiving!

Mini Pumpkin Pies

First preheat the oven to 350.

Pull your pie crusts out and let them sit on the counter for about 15-20 minutes prior to using.

In a food processor, combine your Pumpkin Puree & Cream Cheese. Next, add in your Sugar, Salt, Melted Butter, Almond Extract, Vanilla Extract, Pumpkin Pie Spice,  and Cinnamon, mix well again. Finally, add your eggs, egg yolks, and whipping cream blending well!

Spray a mini muffin pan liberally with non-stick cooking spray.

Roll your dough out on the counter. Using a round cookie cutter or even a drinking glass cut out your pie crusts.

Pinch the sides of the mini crusts to create a pattern, then place each one in a space.

You can also cut out your leaves for the top of the pies now. Using your cookie cutter simply cut out a leave for each one. Next use a fork to create the veins on each leaf. Set them aside.

Pour your pumpkin mixture into each pie crust leaving about a quarter of an inch of room from the top. Put a leaf on top of each pie. Place your Mini Pumpkin Pies in the oven for about 25 minutes. Check them with a toothpick, they might need an additional 5-10 minutes depending on your oven.

Let them cool . Then you can serve them with whipped cream on the side, that way everyone can top them if they wish.

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Mini Pumpkin Pies

Print Recipe
Serves: 24 mini pies Cooking Time: 45 minutes total

Ingredients

  • 2 Cans 100% Pumpkin Puree
  • 1 Cup Sugar
  • 1 Tbsp Almond Extract
  • 1 Egg & 2 Egg Yolks
  • 1 Tbsp Vanilla Extract
  • 4 oz Cream Cheese
  • 1/4 Tsp Salt
  • 1 Cup of Whipping Crream
  • 1/4 Cup Melted Butter
  • 1/4 Tsp Cinnamon
  • 1/4 Tsp Pumpkin Pie Spice
  • 1 Unbaked Pie Crust (I used store bought)

Instructions

1

Preheat the oven to 350.

2

Put pie crusts out on the counter for about 15-20 minutes prior to using.

3

Combine your Pumpkin Puree & Cream Cheese.

4

Next, add in your Sugar, Salt, Melted Butter, Almond Extract, Vanilla Extract, Pumpkin Pie Spice,  and Cinnamon, mix well again.

5

Finally, add your eggs, egg yolks, and whipping cream blending well!

6

Spray a mini muffin pan liberally with non-stick cooking spray.

7

Roll your dough out on the counter. Using a round cookie cutter or even a drinking glass cut out your mini pie crusts.

8

Pinch the sides of the mini crusts to create a pattern, then place each one in a space.

9

Cut out your leaves for the top of the pies.

10

Next use a fork to create the veins on each leaf.

11

Set them aside.

12

Pour your pumpkin mixture into each pie crust leaving about a quarter of an inch of room from the top. Put a leaf on top of each pie.

13

Place your Mini Pumpkin Pies in the oven for about 25 minutes. Check them with a toothpick, they might need an additional 5-10 minutes depending on your oven.

14

Once done, let them cool.

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