Mini Pumpkin Pies

It's officially the first day of fall! 

To keep up with tradition, here's another yummy pumpkin recipe for the blog! 

Mini Pumpkin Pies.

I saw this delicious recipe on my Facebook feed a couple weeks ago and I saved it to my page so I could make sure and find it later. Here's the original link that I saved, Mini Muffin Tin Pumpkin Pies by makeandtakes.com. One thing that we learned from making this is that it definitely doesn't need to bake as long as the original recipe calls for.

My mom and I actually whipped these up yesterday afternoon and they were so cute and yummy! Add a little whipped cream and you have yourself the perfect mini dessert for fall. 

Click here to get my recipe for homemade pie crust.

Or if you want you can use pre-made pie crust.

INGREDIENTS: 

• 1 cup Canned Pumpkin Puree 
• 8oz. Cream Cheese, room temperature 
• 1 tsp. Vanilla Extract 
• 3 Eggs 
• 1/2 tsp Pumpkin Pie Spice 
• 1/2 cup Sugar 

DIRECTIONS: 

1. Preheat oven to 425 degrees. 
2. Mix sugar, pumpkin, vanilla, eggs, cream cheese & pumpkin spice until smooth. 
3. Roll out dough. Using a bowl or 4 inch round cookie cutter, cut out 12 circles from your two 9-inch pie crust doughs. 
4. Place each circle into a pre-greased muffin tin. Press them in and let the sides come up over the edge. Score the bottom of your dough with a fork to keep the crust from bubbling up as it cooks. 
5. Pour your filling into each muffin tin cup. Fill them to the very top. 
6. Bake at 425 degrees for 15 minutes. Then turn your heat down to 350 degrees and bake them for 12-15 minutes. 
7. Let these cool on a wire rack for a couple of hours to let the pumpkin filling set. 

Add a dollop of whipped cream if desired, and enjoy :)