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Mini Pumpkin Pies
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Fun, easy mini pumpkin pies - perfect for indulging in your own whole pie at holiday gatherings!
Ingredients:
  • 1 large egg, separated, divided
  • 1 (14.1 ounce) package pastry for 9-inch double-crust pie
  • 24 disposable mini pie pans
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
Instructions:
  • Preheat the oven to 350°F (175°C) and whip the egg white until frothy in a small bowl.
  • Roll out the pastry on a floured surface to form an 11-inch square. Use a 3-inch round cutter to create 12 pastry circles from each sheet. Gently place a pastry circle in each mini pie pan and brush the edges with egg white.
  • Prepare the filling by mixing the egg yolk and 2 eggs in a bowl until combined. Add cream cheese, pumpkin puree, sugar, vanilla, and pumpkin pie spice, then beat until smooth.
  • Fill each crust generously with 2 tablespoons of the filling.
  • Bake in the preheated oven until the crust edges turn golden brown and the filling is fully set, which should take around 15 minutes.
  • Let cool for 15 minutes after removing from the oven before serving.

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