Mini Pumpkin Pies: Easy Thanksgiving Dessert Recipe

Ingredients

• 1 large egg, separated, divided
• 1 (14.1 ounce) package pastry for 9-inch double-crust pie
• 24 disposable mini pie pans
• 2 large eggs
• 1 (8 ounce) package cream cheese, softened
• 1 cup pumpkin puree
• 0.5 cup white sugar
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice

Instructions

1. Preheat your oven to 350°F (175°C). In a small bowl, whisk an egg white until it becomes slightly frothy.
2. On a lightly floured surface, roll out each sheet of pie dough to approximately an 11-inch square. Use a 3-inch round cookie cutter to cut out 12 circles from each dough sheet. Gently press each pastry circle into a mini muffin tin, forming a crust in each cup. Brush the edges of the crusts with the prepared egg white.
3. Prepare the pumpkin pie filling: In a medium-sized bowl, whisk together the egg yolk and the remaining 2 eggs until well combined. Add the cream cheese, pumpkin puree, sugar, vanilla extract, and pumpkin pie spice. Beat until the mixture is smooth and creamy.
4. Carefully spoon approximately 2 tablespoons of the pumpkin filling into each prepared pie crust.
5. Bake in the preheated oven until the crust edges turn a beautiful golden brown and the filling is set, about 15 minutes.
6. Take the mini pumpkin pies out of the oven and let them cool in the pan for about 15 minutes before serving. Enjoy!

Nutrition

• Calories: 138 kcal
• Fat Content: 9 g
• Fiber Content: 1 g
• Sugar Content: 5 g
• Sodium Content: 139 mg
• Protein Content: 3 g
• Cholesterol Content: 34 mg
• Carbohydrate Content: 12 g
• Saturated Fat Content: 4 g
• Unsaturated Fat Content: 0 g