Ingedients :
-2 Refrigerated ready-to-roll pie crust
-1/2 Cup of Sugar
-8 oz. Cream Cheese (room temperature)
-1 Cup of Canned Pumpkin
-1 teaspoon of Vanilla
-3 eggs
-1 teaspoon pumpkin pie spice
-Whipped Cream
Instructions ::
-Pre-heat oven to 425.
-Mix sugar, pumpkin, vanilla, eggs, cream cheese & pumpkin spice until smooth.
-Roll dough. Using a bowl or 4 inch round cookie cutter, cut out 12 circles from your 2 9-inch pie crust doughs.
-Place each circle into a pre-greased muffin tin. Press them in, letting the sides come up for a fun look. Score the bottom of your dough with a fork to keep the crust from bubbling up as it cooks.
-Pour your filling into each muffin tin cup. Fill them to the very top.
-Bake at 425 for 15 minutes. Then turn your heat down to 350 and bake them for 25-30 minutes.
-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.
~ts~
-2 Refrigerated ready-to-roll pie crust
-1/2 Cup of Sugar
-8 oz. Cream Cheese (room temperature)
-1 Cup of Canned Pumpkin
-1 teaspoon of Vanilla
-3 eggs
-1 teaspoon pumpkin pie spice
-Whipped Cream
Instructions ::
-Pre-heat oven to 425.
-Mix sugar, pumpkin, vanilla, eggs, cream cheese & pumpkin spice until smooth.
-Roll dough. Using a bowl or 4 inch round cookie cutter, cut out 12 circles from your 2 9-inch pie crust doughs.
-Place each circle into a pre-greased muffin tin. Press them in, letting the sides come up for a fun look. Score the bottom of your dough with a fork to keep the crust from bubbling up as it cooks.
-Pour your filling into each muffin tin cup. Fill them to the very top.
-Bake at 425 for 15 minutes. Then turn your heat down to 350 and bake them for 25-30 minutes.
-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.
~ts~
