Mini Pumpkin Pies

Mini Pumpkin Pies

Lisawas

"Mini Pumpkin Pies are perfect when you want to have several desserts and make sure everyone can try them all!"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 138 cals
Serving size has been adjusted!
Original recipe yields 24 servings

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

See full nutrition

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.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 24
Most helpful
Most positive
Least positive
Newest

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

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!

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...

Really fun and just enough pumpkin pie after a big meal!

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...

Delicious filling. I used the Cook's Illustrated pie dough recipe. I fit 3" circles into mini muffin cup tins and filled with 1 Tbsp of filling. I baked at 350, but didn't brown like I would ha...

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...

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 ...

Other stories that may interest you