Personal Mini Pumpkin Pie Recipes

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.

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.

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!

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• In medium bowl, stir all ingredients except whipped topping until blended. Pour 1/4 cup of mixture into each muffin cup.
• Bake about 30 minutes or until muffin tops are golden brown and edges are starting to pull away from sides of pan. Cool 10 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve with 1 generous tablespoonful whipped topping.