Ingredients:2 refrigerated ready-to-use (rolled) pie crusts
8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Directions: Preheat oven to 350 degrees. Use pumpkin shaped cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box. Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.) Press the dough down, in and around the edge of each muffin cup. Make sure the stem for the pumpkin stays sticking out. 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. Bake for 12-15 minutes. Remove pies to cool and repeat with second pie crust. Make sure the muffin tray is cooled before reusing. Makes 24 mini-pies. Keep refrigerated. ~ Chef ~
