Mini Pumpkin Pies

Name: Mini Pumpkin Pies
Total time: 3600 s
Yield: 10 servings
Cuisine: American
Ingredients: 2 Refrigerated Ready to Roll Pie Crust; 1/2 cup Splenda or Sugar; 8 oz Cream Cheese ( room temp); 1 cup Canned Pumpkin; 1 tsp Vanilla; 3 Eggs; 1 tbsp Pumpkin Spice; 1 Whipped Cream

Zabby59 @cook_3019007

Mini Pumpkin Pies

Zabby59 @cook_3019007

Saved

Ingredients

1 hour

10 servings

2Refrigerated Ready to Roll Pie Crust
1/2 cupSplenda or Sugar
8 ozCream Cheese ( room temp)
1 cupCanned Pumpkin
1 tspVanilla
3Eggs
1 tbspPumpkin Spice
1Whipped Cream

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Steps

1 hour

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.