Prep Time:
30 mins
Cook Time:
15 mins
Additional Time:
15 mins
Total Time:
1 hr
Servings:
24
Yield:
24 mini pies
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C). Beat egg white in a small bowl until slightly frothy.
Roll each sheet of pastry out on a floured surface to roughly an 11-inch square. Use a 3-inch round cutter to cut 12 circles from each sheet of pastry. Fit a pastry crust into each mini pie pan; brush the edges with egg white.
To make the filling: Beat egg yolk and remaining 2 eggs in a medium bowl until combined. Add cream cheese, pumpkin puree, sugar, vanilla, and pumpkin pie spice; beat until smooth.
Spoon about 2 tablespoons filling into each crust.
Bake in the preheated oven until crust edges are golden brown and filling is set, about 15 minutes.
Remove from the oven and allow to cool for 15 minutes before serving.
Cook’s Note
You can use frozen tart shells if you prefer.
Lightly sprinkle pumpkin pie spice over the mini pies just before serving if you like.
Nutrition Facts (per serving)
| 138 | Calories |
| 9g | Fat |
| 12g | Carbs |
| 3g | Protein |
