Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mini pumpkin pies. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

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. These shortcut mini pumpkin pies are made faster and easier with the help of three supermarket shortcuts: pre-made pie crust, sweetened condensed milk, and pumpkin pie spice.

Mini Pumpkin Pies is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Mini Pumpkin Pies is something that I have loved my whole life. They’re fine and they look wonderful.

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

The ingredients needed to make Mini Pumpkin Pies:

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

Mini Pumpkin Pies are the only thing better than pumpkin pie - they're an entire pumpkin pie in ONE bite! You guys all know that my FAVORITE season of the year is fall. I love mini desserts - and these Mini Pumpkin Pies are no exception! Wouldn't you smile too if you saw a tray full of these cute little jack o' lanterns smiling up at you from the dessert table at your next.

Steps 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.

Collection by Judy Francone. · These mini chicken pot pies are a Pillsbury™ fan favorite! With only four ingredients needed—including Pillsbury™ Grands!™ Flaky Layers. 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. Make fall favorite pumpkin pie into bite-sized desserts!

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