Mini pumpkin pies

Mini pumpkin pies
Mini pumpkin pies

PREP TIME

--

minutes

TOTAL TIME

1

minutes

SERVINGS

30

mini pies

PREP TIME

--

minutes

TOTAL TIME

1

minutes

SERVINGS

30

servings

Ingredients

  • 1

    box pie crusts, thawed

  • 3

    eggs

  • 8

    oz cream cheese, softened

  • 1/2

    cup sugar

  • 1

    cup canned pumpkin

  • 1

    tsp vanilla

  • 1

    tsp pumpkin pie spice

  • 1/2

    cup semisweet choc chips

  • 1/2

    tsp veg oil

Directions

Unroll pie dough, roll out each to 12 inches. Use 2.5 inch round cutter to cut 15 rounds from each crust. Heat oven to 350. Ina bowl, beat 1 egg white, brush dough rounds with egg white. Press rounds, egg side up, into 30 mini muffin cups. From leftover dough, cut small pumpkin stems about 1/4 inch long, attach to top of each dough round. In medium bowl, beat cream cheese and sugar until smooth. Add pumpkin, reserved egg yolk, 2 eggs, vanilla and spice. Beat until smooth. Spoon 1 generous teaspoon into each dough cup. Bake 25-30 minutes or until filling is set and crust is golden. Cool 5 minutes, remove from pan to cool on rack. Make drizzle: in small bowl, microwave chips on high 1 minute, stirring, until softened. Stir in oil, stir until smooth. Spoon into a small plastic bag, seal. Snip corner, and drizzle over cooled pies or pipe a face on the pumpkin pies.

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