This was a gift from a friend who also owns a bread maker.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr |
| Servings: | 24 |
| Yield: | 24 mini pies |
Ingredients
- 1 large egg, separated, divided
- 1 (14.1 ounce) package pastry for 9-inch double-crust pie
- 24 disposable mini pie pans
- 2 large eggs
- 1 (8 ounce) package cream cheese, softened
- 1 cup pumpkin puree
- ½ cup white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Beat egg white in a small bowl until slightly frothy.
- Roll each sheet of pastry out on a floured surface to roughly an 11-inch square. Use a 3-inch round cutter to cut 12 circles from each sheet of pastry. Fit a pastry crust into each mini pie pan; brush the edges with egg white.
- Make filling: Beat egg yolk and remaining 2 eggs in a medium bowl until combined. Add cream cheese, pumpkin puree, sugar, vanilla, and pumpkin pie spice; beat until smooth.
- Spoon about 2 tablespoons filling into each crust.
- Bake in the preheated oven until crust edges are golden brown and filling is set, about 15 minutes.
- Remove from the oven and allow to cool for 15 minutes before serving.
Nutrition Facts
| Calories | 138 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 139 mg |
| Sugars | 5 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Some more specifications on what size pie pans and measuring and cutting the dough to fit would be very helpful on this recipe. But I ended up using a muffin pan in a pinch and it worked ok! The pies tasted very good in the end regardless!
Ingredients are OK, but process isn’t right. Always, always, ALWAYS cream the cream cheese & butter first in the standing mixer. If you add the eggs first, the cream cheese just swirls around and never combines properly. THEN, you can add the eggs, etc. I used a regular muffin pan (3″), and cut out 4″ rounds. It made 18 mini pies. The taste was good!
Great recipe. I made no changes except for using muffin pans. I ended up with 18 delicious mini pumpkin pies.
This has very little pumpkin flavor. I was disappointed.
Love this simple modification to a classic recipe the kids and adults at group events really enjoy this adaptation.
Should have pre-baked the pie crust to prevent over baking of filling. Also ran out of filling after filling 18 of the mini pies. Same thing for the pie crusts; but luckily I bought extra.
I feel that the name of this recipe should be changed to Tangy Mini Pumpkin Pies or something along those lines. Due to the addition of cream cheese, the resulting pies are not as pumpkiny or sweet as a typical pumpkin pie, in my opinion. It’s not a pumpkin cheesecake and it’s not a pumpkin pie. It’s somewhere in between. I made these for a class potluck and ended up having to make a new batch following a normal pumpkin pie recipe.
Recipe doesn’t list enough pie crust. It calls for about 1/2 of what it actually requires. Recipe does not make enough filling, makes about 2/3 of what is required. Flavor was good, but had to stop and run to the store after more pie crust, and to make more filling. Recipe states it makes 24, would make 13 without additional ingredients.
I loved these! I recommend not getting a store brand or cheaper pie crust, because that part made it difficult when I had to roll out the dough (it kept breaking). I also wish I had rolled the crust out so they were a tiny bit thinner. They tasted amazing and were super cute! I used a 3 inch cutter and a large muffin tin. Mine took about 20 minutes to be set and I served them chilled.
Made with no changes and they were delish! My family gobbled them up in record time. So cute for a Sunday brunch dessert or at a holiday dessert table.
Tasted too bland, perhaps a different recipe for the filling
I added more pumpkin and than I had to add more time to that . But it came out great. I used 3in disposable pies tins and that worked out great. Will be making it aging
This is a awesome recipe thank you they use to carry these at my local grocery store but the last couple years they have stopped carrying them. So when I found your recipe I had to try and they are wonderful of course better than the store. I will be making them for The Holiday’s. If you enjoy pumpkin pie I recommend you try this recipe, I’ve tried a few other ones but this is my favorite.
dough was not good. The cream cheese go in / you could see it
I made these with a graham cracker crust. They were a big hit! Simple crust recipe of just graham crackers and butter. Pressed the crust into muffin liners in a muffin pan put the pie filling in and baked for about 25 minutes.
Very easy to make and delicious!
I also made them in a regular muffin tin and baked about 15 minutes longer as another reviewer recmmended. Followed rest of recipe. My husbands favorite pie is pumpkin and he loved these!! I will be making these again!!
Very flavorful! Made it for company and everyone loved it! Used regular sized muffin pans and so needed another 15 minutes in the oven. Homemade whipped cream made it extra special. This is a keeper. Tks!
These were delicious!! I brought them to a family get together and everyone loved them! I used a mini tart pan and it worked really well. The crust didn’t get as brown as I would have liked, but I was afraid to bake it too much longer and risk drying out the filling but they tasted great. I would definitely make them again!
I made the several times and everyone loves them.
Made for thanksgiving– not looking me typical pie —- more toward cheesecake taste. Everyone enjoyed them.