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
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