Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, mini pumpkin pies. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Mini Pumpkin Pies is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Mini Pumpkin Pies is something that I’ve loved my whole life.
These adorable mini pumpkin pies start out with some pie crusts. You'll need two pie crusts for this recipe, you either use store-bought pie crusts or you can use my homemade pie crust recipe. These shortcut mini pumpkin pies are made faster and easier with the help of three supermarket shortcuts: pre-made pie crust, sweetened condensed milk, and pumpkin pie spice.
To get started with this recipe, we have to prepare a few ingredients. You can cook mini pumpkin pies using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Mini Pumpkin Pies:
- Prepare 2 Refrigerated Ready to Roll Pie Crust
- Take 1/2 cup Splenda or Sugar
- Take 8 oz Cream Cheese ( room temp)
- Make ready 1 cup Canned Pumpkin
- Prepare 1 tsp Vanilla
- Prepare 3 Eggs
- Prepare 1 tbsp Pumpkin Spice
- Take 1 Whipped Cream
Mix pumpkin, milk, eggs, pumpkin pie spice and vanilla in large bowl until smooth. Serve mini pies with Vanilla Whipped Cream and sprinkle with additional pumpkin pie spice, if desired. These easy mini pumpkin pies are the perfect, bite-sized treats for any fall party or occasion! Things have been sort of strange lately.
Instructions to make Mini Pumpkin Pies:
- Pre heat oven to 425
- Mix sugar/splenda, pumpkin, vanilla, eggs, cream cheese & pumpkin spice until smooth
- Roll dough out. Using 4 inch bowl or cookie cutter, cut out 10 circles.
- 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.
- Pour filling into each cup. Fill to top.
- Bake at 425 for 15 minutes then turn heat down to 350 and bake for an additional 25-30 minutes.
- Let cool on a wire rack for a couple of hours to let pumpkin set.
- once cooled, top with whip cream.
Collection by Judy Francone. · These mini chicken pot pies are a Pillsbury™ fan favorite! With only four ingredients needed—including Pillsbury™ Grands!™ Flaky Layers. Make fall favorite pumpkin pie into bite-sized desserts! Serving mini pumpkin pies is a fun way to change up the classic pumpkin pie tradition, but it's also a great way to serve pumpkin pie to a crowd. I love mini desserts - and these Mini Pumpkin Pies are no exception!
So that’s going to wrap this up with this exceptional food mini pumpkin pies recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
