I've been in a bit of a cooking funk lately due to the first trimester of my pregnancy. Luckily (or unluckily for my pregnancy weight gain), as the holidays approach, I am finally starting to feel like cooking again. Tonight my husband and I made these little treats for a work meeting he has tomorrow. They are SO cute, SO easy, and SO tasty! The website I found this recipe on may just be my new favorite place. I'm typically not much of a baker, but she seriously makes some SUPER cute stuff!Original recipe, here.
Ingredients:
- 3 refrigerated ready-to-roll pie crusts (the original recipe only calls for 2, but we had so much extra filling, that we used 3.)
- 8 oz. cream cheese, room temperature
- 1/2 cup sugar
- 1 cup canned pumpkin
- 3 eggs
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- Preheat oven to 350 degrees.
- Use cookie cutter to cut approximately 12 shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box. (We were able to get a few extra.)
- Press dough shapes into a 24 cup mini muffin tray.
- Apply egg whites from one egg to the top edges of each pie.
- Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
- Spoon mixture into each pumpkin-shaped pie crust, until full.
- Bake for 12-15 minutes.
- Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.
Makes: 30 mini pies. Keep refrigerated.
Yum!