Mini pumpkin pies
By taniaf
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
Details
Servings 30
Cooking time 1mins
Preparation
Step 1
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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