Mini Pumpkin Cheese Pies Recipes
MINI PUMPKIN CHEESECAKES
Steps:
- 1. Preheat the oven to 300 degrees F. Line 18 muffin cups with paper liners. Place 1 whole cookie in the bottom of each lined cup.
- 2. In a large bowl, beat the cream cheese, granulated sugar, brown sugar, and 1/4 teaspoon fine salt on medium-high speed until smooth and creamy, 2 to 3 minutes. Scrape down the sides, reduce speed to low and beat in the eggs, 1 at a time, until combined. Beat in 1/3 cup sour cream and heavy cream. Stir in the pumpkin puree and pumpkin pie spice until smooth. Divide evenly among cookie-lined paper cups, filling almost all the way to the top.
- 3. Bake until the filling is just set, 40 to 45 minutes. A sharp knife inserted into the center will come out moist, but clean. Top each cheesecake with some of the remaining 1 1/4 cup sour cream, about 1 heaping tablespoon, using a spoon to gently spread. Cool completely in tins on a wire rack. Refrigerate until cold, 4 hours, or overnight. Top with a dusting of pumpkin pie spice.
Nutrition Facts : Calories 187, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 57 milligrams, Sodium 115 milligrams, Carbohydrate 19 grams, Fiber 1 grams, Protein 3 grams
MINI PUMPKIN CHEESECAKE PIES RECIPE BY TASTY
Here's what you need: frozen pie crusts, cream cheese, pumpkin puree, brown sugar, maple syrup, graham cracker crumbs, vanilla extract, pumpkin pie spice, egg, powdered sugar, vanilla extract, pumpkin pie spice, milk, pumpkin cookie cutter
Provided by Betsy Carter
Categories Desserts
Yield 16 mini pies
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C).
- In a medium bowl, mix the cream cheese, pumpkin puree, brown sugar, maple syrup, graham cracker crumbs, and pumpkin pie spice.
- Cut out pumpkin shapes from the crust with a pumpkin cookie cutter. Arrange them on a parchment paper-lined baking sheet.
- Brush the beaten egg over half of the pumpkin shapes.
- Spoon a heaping teaspoon of pumpkin mixture onto the center of each shape. Place the other half of the pumpkin shapes on top of the bottom pumpkin shape and the pumpkin mixture. Press along the edges with your fingers.
- Using a fork, seal the edges of each pumpkin completely and lightly prick the tops.
- Brush the top of the pumpkins with the beaten egg.
- Bake for 25 minutes, or until golden brown.
- Cool mini pies on a wire rack.
- In a large measuring cup, combine powdered sugar, vanilla extract, and pumpkin pie spice. Add milk one tablespoon at a time until you reach a smooth consistency.
- Drizzle the glaze over each mini pie.
- Enjoy!
Nutrition Facts : Calories 304 calories, Carbohydrate 32 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, Sugar 9 grams
MINI PUMPKIN PIES
Mini Pumpkin Pies are perfect when you want to have several desserts and make sure everyone can try them all!
Provided by Lisawas
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Roll each pie crust out onto a floured surface to a rough rectangle about 11 inches square. Cut each pie crust into 12 3-inch rounds. Fit the little pie crust circles into 24 mini pie dishes.
- Separate one egg, and place the egg white into a small bowl. Beat the egg white until slightly frothy, and brush the edges of each mini pie crust with egg white. Place the remaining yolk into a bowl, and beat with remaining 2 eggs. Mix the softened cream cheese, sugar, pumpkin, vanilla extract, and pumpkin pie spice into the eggs to make a smooth filling. Spoon about 2 tablespoons of the filling into each crust.
- Bake the pies in the preheated oven until the crust edges are golden brown and the filling is set, about 15 minutes. Allow to cool before eating.
Nutrition Facts : Calories 137.7 calories, Carbohydrate 12.2 g, Cholesterol 33.5 mg, Fat 8.9 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 3.5 g, Sodium 139 mg, Sugar 4.6 g
MINI PUMPKIN PIE CROISSANTS RECIPE - (4.4/5)
Provided by á-25138
Number Of Ingredients 5
Steps:
- Roll each crescent roll out and cut lengthwise in 2. Beat the above ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough. Mix together 4 tablespoons sugar and 1 tablespoon pumpkin pie spice and roll each pumpkin pie croissant in it. Bake at 375°F for about 13-15 minutes - you want them to be lightly browned and the dough baked through. I use baking stones, so baking times may vary. These are sweet but not so-much-so - sublime little bites of pumpkin pie heaven that are easy and portable and the perfect addition to any fall celebration. Refrigerate leftover filling ... it is delicious on bagels or toast and it makes a great dip for cinnamon graham crackers, green apples and ginger snaps!
MINI PUMPKIN CHEESE PIES
These individual pumpkin pie desserts need to be on your holiday dessert table. There was the perfect balance of spices in the pumpkin mixture. When you dig in, there's a cheesecake-like filling beneath the pumpkin. It's the perfect proportion of cream cheese mixture and pumpkin pie. A bit of whipped cream and a sprinkle of...
Provided by Nor Mac
Categories Other Desserts
Time 1h30m
Number Of Ingredients 18
Steps:
- 1. Heat oven to 350 degrees. Line up ready crusts on cookie sheet.
- 2. Beat softened cream cheese until fluffy. Add the 3 tablespoons of sugar, vanilla, and egg. Beat until smooth.
- 3. Distribute mixture by tablespoons evenly into mini crusts. Top off with remaining mixture. Smooth as best you can.
- 4. In a large bowl combine 2 eggs, 3/4 cup pumpkin, 1/4 cup of sugar, cinnamon, cloves, ginger, nutmeg, and milk. Mix on low until well blended.
- 5. Using a tablespoon, top cheese mixture with pumpkin mixture evenly.
- 6. Place pies in the oven. Bake approximately 30-40 minutes (depending on the oven). Remove pies from oven and cool.
- 7. You may remove the cakes from each pan if you wish. Be careful about removing them. Use a knife to separate from pans. Store in the fridge.
- 8. Before serving, top with whipped cream and chopped pecans.
MINI PUMPKIN CHEESECAKE
So tasty, cute, and totally YUMMY! All the greatness of the original versions, but MINI! No need for a traditional water bath or for the lengthy cooling time.
Provided by Lisawas
Categories Fruits and Vegetables Vegetables Squash
Time 2h40m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in a small bowl.
- Beat cream cheese in a large bowl until fluffy. Beat in eggs, pumpkin puree, sour cream, vanilla extract, almond extract, and sugar and spice mixture; mix until smooth and thoroughly combined. Spoon mixture evenly into the mini pie crusts.
- Bake in preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes. Refrigerate for 90 minutes before serving.
- To serve, top each mini cheesecake with whipped cream and a pinch of cinnamon.
Nutrition Facts : Calories 296 calories, Carbohydrate 31.1 g, Cholesterol 65.9 mg, Fat 17.5 g, Fiber 1.3 g, Protein 4.8 g, SaturatedFat 8.4 g, Sodium 286.1 mg, Sugar 19.7 g
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- Preheat oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. You may also use a regular muffin pan (not a mini muffin pan) for this recipe, I also suggest using cupcake liners for easier removal. If using a regular muffin pan, only line 10 cavities of the pan with liners.
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