mini pumpkin pies

Ingredients

• Servings: 24
• 2 prepared pie crusts
• 3 eggs, divided
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup white sugar
• 1 cup canned pumpkin
• 1 teaspoon vanilla extract
• 1 teaspoon spice

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• roll each pie crust out 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 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.