Mini pumpkin pies are fun to make, easy to eat, and you're allowed to eat a whole pie yourself! The perfect addition to your holiday dessert table.
Preparation Time
30 mins
Cooking Time
15 mins
Total Time
45 mins
Calories
138 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Beat egg white in a small bowl until slightly frothy.
Step 2
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.
Step 3
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.
Step 4
Spoon about 2 tablespoons filling into each crust.
Step 5
Bake in the preheated oven until crust edges are golden brown and filling is set, about 15 minutes.
Step 6
Remove from the oven and allow to cool for 15 minutes before serving.
Ingredients
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
2 large eggs
1 cup pumpkin puree
1 teaspoon pumpkin pie spice
1 large egg, separated, divided
1 (14.1 ounce) package pastry for 9-inch double-crust pie
