Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, mini pumpkin pies. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Mini Pumpkin Pies is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Mini Pumpkin Pies is something that I have 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. Mini Pumpkin Pies are perfect when you want to have several desserts and make sure everyone can try them all!

To begin with this particular recipe, we have to first prepare a few components. You can cook mini pumpkin pies using 8 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Mini Pumpkin Pies:

1. Prepare 2 Refrigerated Ready to Roll Pie Crust
2. Make ready 1/2 cup Splenda or Sugar
3. Prepare 8 oz Cream Cheese ( room temp)
4. Get 1 cup Canned Pumpkin
5. Take 1 tsp Vanilla
6. Get 3 Eggs
7. Make ready 1 tbsp Pumpkin Spice
8. Prepare 1 Whipped Cream

These easy mini pumpkin pies are the perfect, bite-sized treats for any fall party or occasion! Things have been sort of strange lately. These Mini Pumpkin Pie Bites are dairy free, gluten free and absolutely delicious. The crusts are made of pecans, coconut and maple syrup while the pumpkin.

Instructions to make Mini Pumpkin Pies:

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.

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! 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. Collection by Judy Francone. · These mini chicken pot pies are a Pillsbury™ fan favorite!

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