Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, mini pumpkin pies. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Mini Pumpkin Pies is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Mini Pumpkin Pies is something that I’ve loved my entire life.
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 begin with this recipe, we have to first prepare a few ingredients. You can have mini pumpkin pies using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Mini Pumpkin Pies:
- Take Refrigerated Ready to Roll Pie Crust
- Make ready Splenda or Sugar
- Get Cream Cheese ( room temp)
- Get Canned Pumpkin
- Make ready Vanilla
- Make ready Eggs
- Take Pumpkin Spice
- Prepare 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.
Steps 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 this up for this exceptional food mini pumpkin pies recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
