Simple Way to Prepare Mini Pumpkin Pies in 10 Minutes at Home

Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, mini pumpkin pies. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Mini Pumpkin Pies is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Mini Pumpkin Pies is something that I have loved my entire life. They are fine and they look wonderful.

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 perfect when you want to have several desserts and make sure everyone can try them all!

To get started with this recipe, we must prepare a few components. You can have mini pumpkin pies using 8 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Mini Pumpkin Pies:

1. Get 2 Refrigerated Ready to Roll Pie Crust
2. Take 1/2 cup Splenda or Sugar
3. Prepare 8 oz Cream Cheese ( room temp)
4. Make ready 1 cup Canned Pumpkin
5. Make ready 1 tsp Vanilla
6. Make ready 3 Eggs
7. Take 1 tbsp Pumpkin Spice
8. Make ready 1 Whipped Cream

These easy mini pumpkin pies are the perfect, bite-sized treats for any fall party or occasion! Things have been sort of strange lately. Mix pumpkin, milk, eggs, pumpkin pie spice and vanilla in large bowl until smooth. Serve mini pies with Vanilla Whipped Cream and sprinkle with additional pumpkin pie spice, if desired.

Steps to make Mini Pumpkin Pies:

1. Pre heat oven to 425
2. Mix sugar/splenda, pumpkin, vanilla, eggs, cream cheese & pumpkin spice until smooth
3. Roll dough out. Using 4 inch bowl or cookie cutter, cut out 10 circles.
4. 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.
5. Pour filling into each cup. Fill to top.
6. Bake at 425 for 15 minutes then turn heat down to 350 and bake for an additional 25-30 minutes.
7. Let cool on a wire rack for a couple of hours to let pumpkin set.
8. once cooled, top with whip cream.

These mini pumpkin pies are way easier than making a pumpkin pie from scratch. Plus you will actually have room to try more than one dessert! I love mini desserts - and these Mini Pumpkin Pies are no exception! 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. Adorable paleo mini pumpkin pies with gingerbread cookie crust.

So that’s going to wrap it up for this special food mini pumpkin pies recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!