Personal Mini Pumpkin Pie Recipes

MINI PUMPKIN PIES

Mini Pumpkin Pies image

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

Ingredients

2 prepared pie crusts
3 eggs, divided
1 (8 ounce) package cream cheese, softened
½ cup white sugar
1 cup canned pumpkin
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice

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

INDIVIDUAL PUMPKIN PIES

Individual Pumpkin Pies image

These mini pumpkin pies are baked in individual baking cups with a vanilla wafer 'crust' for an easy and festive holiday dessert.

Provided by Karo Corn Syrup

Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®

Time 1h35m

Yield 18

Number Of Ingredients 9

Ingredients

½ cup sugar
½ teaspoon salt
2 teaspoons Spice Islands® Pumpkin Pie Spice
2 eggs
½ cup Karo® Lite Syrup
1 (15 ounce) can pumpkin
1 (12 fluid ounce) can evaporated milk
18 baking cups, size 2 1/2
18 vanilla wafers

Steps:

Mix sugar, salt and spice in a bowl. Add eggs and beat slightly. Stir in corn syrup, pumpkin and evaporated milk; blend well.
Portion baking cups in muffin pans and place 1 vanilla wafer in each. Fill each two-thirds full of pumpkin mixture.
Bake at 300 degrees F for 25 minutes, or until knife inserted in center comes out clean. Cool in pans for 5 minutes; remove.
Cool a minimum of 1 hour before serving. Garnish as desired.

Nutrition Facts : Calories 112 calories, Carbohydrate 18.6 g, Cholesterol 24.3 mg, Fat 3.3 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 187 mg, Sugar 10 g

INDIVIDUAL PUMPKIN PIES

Individual Pumpkin Pies image

Provided by Christi Johnstone

Number Of Ingredients 11

Ingredients

10 ready-to-use graham cracker crumb crusts
1 egg
1-1/2 cups canned pumpkin
1/2 cup sweetened condensed milk
1/4 cup half-and-half
1 tsp . ground cinnamon
2 tsp . pumpkin pie spice
1 ready-to-use refrigerated pie crust
2 Tbsp . melted butter
2 Tbsp . sugar
2 tsp . ground cinnamon

Steps:

Preheat oven to 400 degrees F.
Mix egg, pumpkin, sweetened condensed milk, half and half and spices. Mix until well combined but do not over mix (no need for an electric mixer).
Pour or spoon into crusts. Place individual pies onto a baking sheet to make it easy to put them in and take them out of the oven.
Place into oven and immediately reduce temperature to 350 degrees F. Bake for approximately 30-35 minutes, or until centers are set and a knife inserted into the center of a pie comes out clean. Remove from oven and allow to cool completely. Store in fridge until ready to serve. Top each pie with a dollop whipped cream if desired.

PERSONAL-MINI PUMPKIN PIE

Personal-Mini Pumpkin Pie image

I was craving pumpkin pie, and started thinking about a way to make smaller servings that I could ration out. I didn't want to make one big pie (in fear that I might actually eat the entire thing! Ha ha), so...I came up with this idea. Hope you all enjoy it!

Provided by MamaMeag

Categories Pie

Time 50m

Yield 1 pie worth, 18-20 serving(s)

Number Of Ingredients 8

Ingredients

1 (15 ounce) can organic pumpkin puree (I get mine from Trader Joe's. It's seasonal there, so...stalk up while you can)
1 cup heavy cream (I replace the heavy cream and whole milk with 1 1/2 cups 1% milk, for less fat)
1/2 cup whole milk
2 large eggs
3/4 cup packed brown sugar
1 -2 teaspoon pumpkin pie spice, blend
1/4 teaspoon salt
trader joe's pie crust (or you can prepare your own)

Steps:

Preheat oven to 375 degrees.
With 1/4 round measuring cup (or round cookie cutter that size), cut circles out of refrigerated pie crust. You should be able to get 18-20 small circles. Put these back in the refrigerator to keep chilled until pumpkin pie filling is ready.
Add together all pie filling ingredients, and mix until well blended.
Using a cupcake pan, line with paper cupcake/baking cups.
Place a round of pie crust at the bottom of each cup, and press in firmly.
Fill each cup with pumpkin pie filling, almost to the top.
Bake for 25-35 minutes (depending on how full you fill the cups), or until outter edges are firm and inside jiggles slightly.
Remove from oven and cool for 30 minutes.
Place entire pan in the freezer, and allow to harden.
Once firm, use a spoon to pop mini pumpkin pies out of the pan.
Remove paper, defrost, and enjoy your personal serving of pie!
**You can choose to top your personal pie with fresh whipped cream, or chocolate shavings! Delicious! :).
Keep in air tight container in the freezer, and then they're ready to eat when you've got that pumpkin pie craving!

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