Recipe by Lisawas
"Mini Pumpkin Pies are perfect when you want to have several desserts and make sure everyone can try them all!"
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prepared pie crusts
1 (8 ounce) package
cream cheese, softened
pumpkin pie spice
i'm not really a pumpkin fan but everyone who had these gave them rave reviews i added some chopped pecans for a little crunch
Really fun and just enough pumpkin pie after a big meal!
Really turned out nicely not too difficult to make definitely recommend using pie crust recipe that I found on here that was amazing it was Ruth's Grandma's pie crusts. Hoping to see how hosting my first thanksgiving goes with these babies.
They turned out great! I didn't have mini pie pans or a 3" circle cutter so I just used a glass to make the circles and muffin pans for the molds. They were fantastic!
I didn't have time for cream cheese to soften, so I put all the ingredients in a saucepan over medium/low heat. Then I used my immersion blender to make smooth. I even halved the recipe (a little tricky with the eggs) and it worked great! It filled 18 mini tart pies. Thanks for the recipe! I will use it again.
This is a great recipe and I usually don't change a thing! I do make my own homemade crust, but that is personal preference. The store bought ones are quite good these days and will do very nicely when time is tight.
My son and I made this together. Instead of doing the mini pies, we used the same ingredients and put into a 9" pie crust. We also used 2 tsp. of vanilla instead of 1. We cooked the pied at 350 for 30 minutes, until it was set. After it cooled, we topped with Redi Whip, and it was delicious! It was also so simple to make. My son actually did most of it himself. YUM!
These were a hit at a recent fall gathering. I used a graham cracker crust instead of a pie crust and I think that was an improvement. A perfect party dessert.
* Percent Daily Values are based on a 2,000 calorie diet.
Mini Pumpkin Pies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 80
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