MINI PUMPKIN PIE RECIPE RECIPES

MINI PUMPKIN PIES RECIPE | ALLRECIPES

Mini Pumpkin Pies Recipe | Allrecipes image

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

Provided by Lisawas

Categories Pumpkin Pie

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 24 mini pies

Number Of Ingredients 7

Ingredients

2 prepared pie crusts
3 eggs, divided
1 (8 ounce) package cream cheese, softened
½ cup white sugar
1 cup canned pumpkin
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Roll each pie crust out onto a floured surface to a rough rectangle about 11 inches square. Cut each pie crust into 12 3-inch rounds. Fit the little pie crust circles into 24 mini pie dishes.
Separate one egg, and place the egg white into a small bowl. Beat the egg white until slightly frothy, and brush the edges of each mini pie crust with egg white. Place the remaining yolk into a bowl, and beat with remaining 2 eggs. Mix the softened cream cheese, sugar, pumpkin, vanilla extract, and pumpkin pie spice into the eggs to make a smooth filling. Spoon about 2 tablespoons of the filling into each crust.
Bake the pies in the preheated oven until the crust edges are golden brown and the filling is set, about 15 minutes. Allow to cool before eating.

Nutrition Facts : Calories 137.7 calories, CarbohydrateContent 12.2 g, CholesterolContent 33.5 mg, FatContent 8.9 g, FiberContent 0.9 g, ProteinContent 2.5 g, SaturatedFatContent 3.5 g, SodiumContent 139 mg, SugarContent 4.6 g

MINI PUMPKIN CHEESECAKE RECIPE | ALLRECIPES

Mini Pumpkin Cheesecake Recipe | Allrecipes image

So tasty, cute, and totally YUMMY! All the greatness of the original versions, but MINI! No need for a traditional water bath or for the lengthy cooling time.

Provided by Lisawas

Categories Squash Recipes

Total Time 2 hours 40 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 24 servings

Number Of Ingredients 15

Ingredients

1 ½ cups white sugar
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon pumpkin pie spice
2 tablespoons all-purpose flour
3 (8 ounce) packages cream cheese, softened
4 eggs
1 (15 ounce) can pumpkin puree
¼ cup sour cream
1 teaspoon vanilla extract
¼ teaspoon almond extract
24 mini graham cracker pie crusts (such as Keebler®)
1 ½ cups whipped cream
1 pinch ground cinnamon, or more to taste

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in a small bowl.
Beat cream cheese in a large bowl until fluffy. Beat in eggs, pumpkin puree, sour cream, vanilla extract, almond extract, and sugar and spice mixture; mix until smooth and thoroughly combined. Spoon mixture evenly into the mini pie crusts.
Bake in preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes. Refrigerate for 90 minutes before serving.
To serve, top each mini cheesecake with whipped cream and a pinch of cinnamon.

Nutrition Facts : Calories 296 calories, CarbohydrateContent 31.1 g, CholesterolContent 65.9 mg, FatContent 17.5 g, FiberContent 1.3 g, ProteinContent 4.8 g, SaturatedFatContent 8.4 g, SodiumContent 286.1 mg, SugarContent 19.7 g

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