Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, mini pumpkin pies. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
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!
Mini Pumpkin Pies is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Mini Pumpkin Pies is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook mini pumpkin pies using 8 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Mini Pumpkin Pies:
- Prepare 2 Refrigerated Ready to Roll Pie Crust
- Prepare 1/2 cup Splenda or Sugar
- Prepare 8 oz Cream Cheese ( room temp)
- Make ready 1 cup Canned Pumpkin
- Take 1 tsp Vanilla
- Prepare 3 Eggs
- Prepare 1 tbsp Pumpkin Spice
- Get 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.
Steps 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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