Hello everybody, I hope you are having an amazing day. Today I will show you how to make a special dish, Mini Pumpkin Pies. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.
Mini Pumpkin Pies Recipe. These adorable mini pumpkin pies start out with some pie crusts. You'll need two pie crusts for this recipe, you either use store-bought pie crusts or you can use my homemade pie crust recipe.
You can cook Mini Pumpkin Pies using 8 ingredients and 8 steps. Here is how you cook that.
Ingredients of Mini Pumpkin Pies
- Prepare 2 of Refrigerated Ready to Roll Pie Crust.
- Prepare 1/2 cup of Splenda or Sugar.
- Take 8 oz of Cream Cheese ( room temp).
- Take 1 cup of Canned Pumpkin.
- It’s 1 tsp of Vanilla.
- Prepare 3 of Eggs.
- You need 1 tbsp of Pumpkin Spice.
- Make ready 1 of Whipped Cream.
These easy mini pumpkin pies are the perfect, bite-sized treats for any fall party or occasion!Things have been sort of strange lately.I love mini desserts - and these Mini Pumpkin Pies are no exception!Wouldn't you smile too if you saw a tray full of these cute little jack o' lanterns smiling up at you from the dessert table at your next.
Mini Pumpkin Pies step by step
- Pre heat oven to 425.
- Mix sugar/splenda, pumpkin, vanilla, eggs, cream cheese & pumpkin spice until smooth.
- Roll dough out. Using 4 inch bowl or cookie cutter, cut out 10 circles..
- Place each circle into a pre-greased muffin pan. Press in and score bottom with a fork to keep crust from bubbling up as it cooks..
- Pour filling into each cup. Fill to top..
- Bake at 425 for 15 minutes then turn heat down to 350 and bake for an additional 25-30 minutes..
- Let cool on a wire rack for a couple of hours to let pumpkin set..
- once cooled, top with whip cream..
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