Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mini pumpkin pies. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Mini Pumpkin Pies is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Mini Pumpkin Pies is something which I’ve loved my whole life. They’re fine and they look fantastic.
Have you made my mini pecan pies or mini quiches. 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. Mini Pumpkin Pies are perfect when you want to have several desserts and make sure everyone can try them all!
To get started with this particular recipe, we must 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:
- Get Refrigerated Ready to Roll Pie Crust
- Take Splenda or Sugar
- Get Cream Cheese ( room temp)
- Make ready Canned Pumpkin
- Prepare Vanilla
- Get Eggs
- Take Pumpkin Spice
- Make ready Whipped Cream
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. Impress party and dinner guests with these Mini Pumpkin Pies! Everything you love about a smooth and creamy homemade pumpkin pie. Adorable paleo mini pumpkin pies with gingerbread cookie crust.
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.
Everything you love about a smooth and creamy homemade pumpkin pie. Adorable paleo mini pumpkin pies with gingerbread cookie crust. These gluten free and dairy free healthy mini pumpkin pies are naturally sweetened, super cute and seriously delicious! These easy mini pumpkin pies are the perfect, bite-sized treats for any fall party or occasion! Things have been sort of strange lately.
So that’s going to wrap it up with this special food mini pumpkin pies recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in 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!
