Super Easy Mini Pumpkin Pies

Mini Pumpkin Pies With Thanksgiving almost upon us (crazy, right?!), it’s time to really start thinking about what’s going to be on the table to for the big day. I’m sure you’ve already started thinking about the turkey, but don’t forget about dessert!

Whether you’re having a huge family gathering or a friendsgiving, consider switching up the usual pumpkin pie in favor of these mini pumpkin pies. Single-serving. Easy cleanup. Cute look. Total win!

These mini pumpkin pies are insanely easy to make. And by insanely easy, I mean that even someone with little to no baking experience can whip up these babies in no time.

What makes them really easy to make is the ready-made crust. I’m using these guys, and I see them in the baking aisle at grocery stores all the time.

In addition to using those ready-made crusts, I’ve streamlined the number of ingredients used in the pie, and it doesn’t compromise the taste whatsoever!

Top these pies with some whipped cream and a sprinkle of cinnamon sugar for a perfectly decadent finale to your Thanksgiving feast.
Mini Pumpkin Pies
Mini Pumpkin Pies
Mini Pumpkin Pies Mini Pumpkin Pies Mini Pumpkin Pies

Mini Pumpkin Pies

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 12

Serving Size: 1

Ingredients

  • 12 Mini Keebler Mini-Crusts (2 packs)
  • 2 Eggs (one whole, one divided)
  • 2 Cups Canned Pumpkin (1 pan)
  • 8 oz. Cream Cheese, softened
  • 1 tsp Pure Vanilla Extract
  • 1 tsp Pumpkin Pie Spice
  • 2 tbsp Granulated Sugar
  • Optional: Whipped cream, for serving.

Instructions

  1. Preheat the oven to 350F.
  2. Arrange the mini crusts on a baking sheet.
  3. Brush the mini crusts with the egg white from one of the eggs.
  4. Using a mixer, cream together the cream cheese, pumpkin, vanilla extract, pumpkin pie spice, and sugar. Once mixed evenly, add the egg and remaining egg yolk and mix until just combined.
  5. Spoon 2-3 tablespoons of the pie filling into each of the mini-crusts. Smooth out the tops of the pies.
  6. Bake for 17-20 minutes. The tops of the pies should be a little darker than before and the filling should be set. Baking time may vary, so keep an eye closely on the pumpkin pies while they're in the oven.
  7. Let cool and serve.

Notes

Storage: Store in an airtight container and keep in the refrigerator for up to a week.
You may notice little light specks in my pies. Those are bits of cream cheese. I began making the pies before the cream cheese had softened enough. This didn't affect the flavor of the pie, but for a smoother filling, wait for the cream cheese to fully soften!
Feel free to top the pies with whipped cream and cinnamon + sugar.

http://www.thesassylife.com/super-easy-mini-pumpkin-pies/

Yum

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