Try this Mini Pumpkin Pies recipe, or contribute your own.
Suggest a better descriptionInstructions
Remove the pie dough from the refrigerator and allow the sheets to come to room temp while you make the filling.
In a bowl using a fork, mash and mix together the cream cheese and brown sugar.
Once smooth, mix in half of the pumpkin puree. Once combined, mix in the other half along with the pumpkin pie spice and salt.
Preheat the oven to 400F and line a large baking sheet with parchment paper.
Lightly dust your surface with flour and unroll one of the pie sheets. Use a rolling pin to gently smooth the surface, just enough to smooth out any wrinkles and ridges.
Using a pumpkin-shaped cookie cutter or a homemade pumpkin template (I made mine out of the box the pie dough came in – see notes for details), cut out your pumpkins. Roll out the scraps to cut out a few more pumpkins. You should be able to get about 10 pumpkins per sheet.
Transfer these pumpkins to the refrigerator while you cut out the other sheet.
Now place half of the pumpkins on the baking sheet, spaced evenly apart. If you can’t fit all 10 pumpkins, leave the excess in the refrigerator and bake after the first batch is done.
Fill the center of each pumpkin with a tablespoon of the filling, leaving a small border around the edge.
Beat the egg with about 2 teaspoons of water. Brush the bare border of each filled pumpkin with the egg wash.
To the other half of the pumpkins, cut 4 slits to resemble the ridges of a real pumpkin. I like to think of it as two sets of parentheses, a larger one going on the outside with a narrow set on the inside.
Place the vented pumpkins on top of the filled pumpkins and gently press down on the seems to seal the pies shut. Then crimp the edges with a fork and brush the surface of each pumpkin with the egg wash.
To the other half of the pumpkins, cut 4 slits to resemble the ridges of a real pumpkin. I like to think of it as two sets of parentheses, a larger one going on the outside with a narrow set on the inside.
Place the vented pumpkins on top of the filled pumpkins and gently press down on the seems to seal the pies shut. Then crimp the edges with a fork and brush the surface of each pumpkin with the egg wash.
In a small dish, mix together the cinnamon and sugar. Sprinkle about 1 teaspoon of the cinnamon sugar on top of each pumpkin.
Bake for 12-14 minutes. Allow the pumpkins to cool on the baking sheet for about 5 minutes, then transfer to a cooling rack.
Now they’re ready to enjoy!
PUMPKIN TEMPLATE – The size of the template I made is 3.5? wide by 3? tall. I recommend cutting a template out of something thick like cardboard as this makes it much easier to work with. Otherwise, I suggest this pumpkin cookie cutter.
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Serving Size: 1 (245g) | ||
Recipe Makes: 1 | ||
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Calories: 570 | ||
Calories from Fat: 395 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.9g | 59 % | |
Saturated Fat 23.5g | 117 % | |
Monounsaturated Fat 11.7g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 336.2mg | 103 % | |
Sodium 602.8mg | 21 % | |
Potassium 315.3mg | 8 % | |
Total Carbohydrate 32.8g | 10 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 30.9g | ||
Protein 13.4g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 570
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