Mini Pumpkin Pies

Mini Pumpkin Pies

Photo by Cathy T.

  • Prep Time


  • Total Time


  • Servings



  • 1

    pkg. (255 g) frozen tart shells (12 shells)

  • 125

    g (½ of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, softened

  • ½

    cup plus 1 Tbsp. sugar, divided

  • 2

    Eggs, divided

  • 1

    cup canned pumpkin

  • ½

    tsp. Pumpkin pie spice

  • ¼

    cup chopped pecans

  • ¾

    cup thawed Cool Whip Light Whipped Topping


HEAT oven to 350ºF. PLACE tart shells on baking sheet. Mix cream cheese spread, 1 Tbsp. sugar and 1 egg in small bowl with whisk until well blended. Spoon into tart shells. MIX pumpkin, remaining sugar, egg and spice until well blended. Spoon over cream cheese layers. (Pumpkin layers will not completely cover cream cheese layers.) Sprinkle with nuts. BAKE 40 min. or until centres are set. Cool completely. Serve topped with Cool Whip.


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