Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, mini pumpkin pies. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Mini Pumpkin Pies is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Mini Pumpkin Pies is something that I’ve loved my whole life. They’re fine and they look fantastic.
These adorable mini pumpkin pies start out with some pie crusts. You'll need two pie crusts for this recipe, you either use store-bought pie crusts or you can use my homemade pie crust recipe. Mini Pumpkin Pies are the only thing better than pumpkin pie - they're an entire pumpkin pie in ONE bite!
To get started with this particular recipe, we must first prepare a few components. You can have mini pumpkin pies using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Mini Pumpkin Pies:
- Make ready 2 Refrigerated Ready to Roll Pie Crust
- Take 1/2 cup Splenda or Sugar
- Make ready 8 oz Cream Cheese ( room temp)
- Get 1 cup Canned Pumpkin
- Get 1 tsp Vanilla
- Take 3 Eggs
- Take 1 tbsp Pumpkin Spice
- Prepare 1 Whipped Cream
Wouldn't you smile too if you saw a tray full of these cute little jack o' lanterns smiling up at you from the dessert table at your next. Collection by Judy Francone. · These mini chicken pot pies are a Pillsbury™ fan favorite! With only four ingredients needed—including Pillsbury™ Grands!™ Flaky Layers. These shortcut mini pumpkin pies are made faster and easier with the help of three supermarket shortcuts: pre-made pie crust, sweetened condensed milk, and pumpkin pie spice.
Instructions to make Mini Pumpkin Pies:
- Pre heat oven to 425
- Mix sugar/splenda, pumpkin, vanilla, eggs, cream cheese & pumpkin spice until smooth
- Roll dough out. Using 4 inch bowl or cookie cutter, cut out 10 circles.
- Place each circle into a pre-greased muffin pan. Press in and score bottom with a fork to keep crust from bubbling up as it cooks.
- Pour filling into each cup. Fill to top.
- Bake at 425 for 15 minutes then turn heat down to 350 and bake for an additional 25-30 minutes.
- Let cool on a wire rack for a couple of hours to let pumpkin set.
- once cooled, top with whip cream.
Mini Pumpkin Pie using pie crust flowers in place of a traditional pie crust. The recipe I use to make these mini pumpkin pies is found on the back of the can of Libby's Pure Pumpkin. Adorable paleo mini pumpkin pies with gingerbread cookie crust. These gluten free and dairy free healthy mini pumpkin pies are naturally sweetened, super cute and seriously delicious! This delicious pumpkin pie recipe creates individual servings.
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