Mini Pumpkin Pies

By DebCooks

Bite-size pumpkin pies for Thanksgiving.

Ingredients

• 2 prepared pie crusts
• 3 eggs, divided
• 1-8 oz cream cheese, softened
• 1/2 c sugar
• 1 c canned pumpkin
• 1 teas vanilla
• 1 teas pumpkin pie spice
• Cool whip

Preparation

Step 1

Preheat oven to 350.
Roll each pie crust on a floured surface to a 11 inch square. Cut each crust into 12-3 inch rounds. Fit the little circles into 24 mini cupcake cups.
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 two eggs. Mix the softened cream cheese, sugar, pumpkin, vanilla and pumpkin pie spice into the eggs to make a smooth filling. Spoon about 2 T of filling into each crust. Bake the pie until edges are golden brown and filling is set. About 15-25 minutes. Allow to cool. Top with cool whip.
Note: I used the extra crust to make leave garnish for the top of the pies