Mini Pumpkin Pies

Mini Pumpkin Pies

13
Lisawas 81

"Mini Pumpkin Pies are perfect when you want to have several desserts and make sure everyone can try them all!"
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Ingredients

1 h servings 138 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 12.2g
  • 4%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 139 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Roll each pie crust out onto a floured surface to a rough rectangle about 11 inches square. Cut each pie crust into 12 3-inch rounds. Fit the little pie crust circles into 24 mini pie dishes.
  3. Separate one egg, and place the egg white into a small bowl. Beat the egg white until slightly frothy, and brush the edges of each mini pie crust with egg white. Place the remaining yolk into a bowl, and beat with remaining 2 eggs. Mix the softened cream cheese, sugar, pumpkin, vanilla extract, and pumpkin pie spice into the eggs to make a smooth filling. Spoon about 2 tablespoons of the filling into each crust.
  4. Bake the pies in the preheated oven until the crust edges are golden brown and the filling is set, about 15 minutes. Allow to cool before eating.

Reviews

13

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 hostin...

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 littl...

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 nice...

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 35...

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.

I WILL NEVER MAKE REGULAR PUMPKIN PIE AGAIN!! I CANT SAY ENOUGH ABOUT THESE! DELICIOUS!!! I LIKE THAT THE CREAM CHEESE DIDNT OVER POWER THE PUMPKIN IT WAS A NICE BALANCE!! IM MAKING THESE AGAIN ...