It’s fall…. time for pumpkin spice, sweaters, warm desserts, bonfires, and pumpkin carving! These mini pumpkin pies are perfect for parties, holiday dinners, and they’re easy enough to make when you’re just craving pumpkin spice! These are irresistible at potlucks too, a good alternative to cupcakes…. just watch them disappear! If you’re looking for ideas for hosting a fall party or shower click here.

Yield: 12 pies

Ingredients

• 2 pre-made pie crusts
• 1 (8oz) package cream cheese, softened
• 1 cup canned pumpkin puree
• 1/2 cup sugar
• 3 eggs- 2 eggs + 1 egg for egg wash
• 1 tsp vanilla
• 1 tsp pumpkin pie spice + extra to sprinkle on top
• Whipped cream

Tools

• 2 Muffin pans
• Large ice cream scoop
• Rolling pin
• 4 inch round cookie cutter
• Mixer- hand or stand mixer
• Cooling rack

Instructions

1. Preheat oven to 350 degrees
2. Grease and flour muffin pans. Set aside. (or use non-stick cooking spray, I like Bakers Joy it has oil and flour)
3. Roll the dough or pie crust out onto a floured surface with a floured rolling pin.
4. Using a round cookie or biscuit cutter (approximately 4 inches diameter) cut out 12 rounds.
5. Gently press each round into the muffin pan. Press the top of the crust even with the muffin pan. You could try tucking/ folding.
6. Brush egg wash from one egg to the top edges of each pie.
7. Using a mixer, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating until combined.
8. Add pumpkin pie puree and beat until combined. Stir in vanilla and pumpkin pie spice.
9. Spoon mixture into each muffin pie crust about 3/4 full. A large ice cream scoop works great for this!
10. Bake for 15-25 minutes until crusts are golden around edges.
11. Remove from oven, let cook in pan for 10 minutes, then cool completely on cooling rack.
12. Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top before serving.
13. Keep refrigerated

Tips

1. If you want to make ahead of time you can make the pie filling the night before.
2. When pressing the dough into the muffin pans be sure to get all all air out from underneath.
3. To remove from pan take a cutting board or flat pan and put on top of muffin pan then flip over. Pies should fall right out without breaking. If you try to use a knife there’s a good chance you’ll break the crusts.
4. The tops of the crusts can be wrinkled, that’s ok!
5. I sometimes use double strength vanilla if that’s what I have on hand- just use half amount.