Get ready for the simplest and tiniest pumpkin pie recipe you ever did see. Not only is it quick, but you get the perfect ratio of pastry crust to pumpkin filling in each bite.
- pre-made seamless pastry dough sheets
- a mini cupcake tray
- 1 cup of pure canned pumpkin
- 8 oz of cream cheese
- 1/2 cup of brown sugar
- 2 eggs
- 2 tablespoons of melted butter
- 1 teaspoon of pumpkin spice extract
- 1 teaspoon of vanilla extract
- and a can of whipped cream
First, roll out your pastry dough on a flat surface. Use a shot glass to stamp out each individual pie crust.
Grease the pan and place each circle of dough into the mini cupcake tray.
Use a mixer (or a blender if you must) and combine the following: 1 cup of pure pumpkin, 2 eggs, 8 oz of cream cheese, 1/2 cup of brown sugar, 2 tablespoons of melted butter, 1 teaspoon of pumpkin spice extract, and 1 teaspoon of vanilla extract.
Spoon out the mixture into each of the pie crusts. Be careful not to over fill. The pumpkin filling with rise with cooking.
Bake at the sheet at 400°F for 8 to 10 minutes, or until the crust is golden brown.
Let the mini pies cool and then serve them up with a dollop of whipped cream.