Happy Thanksgiving from Eventful Life!
I have been trying to choose a fun new dessert for our Thanksgiving table this year.. and what’s more fun than something mini! 🙂
Here’s all you need:
8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter
Optional (Chocolate Decorating)
1/2 cup chocolate morsels
re-sealable plastic bags
Directions From Bakerella:
Preheat oven to 350 degrees.
Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust. ( I used an ice cream scoop!)
Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.
Makes 24 pies. Keep refrigerated.
Now the fun part…how to decorate them! I saw a few varieties on the pinterest world such as:
Whip Cream on top from Make and Take
Hearts on top from Craft Foxes– doing these next time!
Enjoy your Thanksgiving! ❤ Jess & Katie