MINI PUMPKIN CHEESECAKE PIES RECIPE BY TASTY
Here's what you need: frozen pie crusts, cream cheese, pumpkin puree, brown sugar, maple syrup, graham cracker crumbs, vanilla extract, pumpkin pie spice, egg, powdered sugar, vanilla extract, pumpkin pie spice, milk, pumpkin cookie cutter
Provided by Betsy Carter
Categories Desserts
Yield 16 mini pies
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C).
- In a medium bowl, mix the cream cheese, pumpkin puree, brown sugar, maple syrup, graham cracker crumbs, and pumpkin pie spice.
- Cut out pumpkin shapes from the crust with a pumpkin cookie cutter. Arrange them on a parchment paper-lined baking sheet.
- Brush the beaten egg over half of the pumpkin shapes.
- Spoon a heaping teaspoon of pumpkin mixture onto the center of each shape. Place the other half of the pumpkin shapes on top of the bottom pumpkin shape and the pumpkin mixture. Press along the edges with your fingers.
- Using a fork, seal the edges of each pumpkin completely and lightly prick the tops.
- Brush the top of the pumpkins with the beaten egg.
- Bake for 25 minutes, or until golden brown.
- Cool mini pies on a wire rack.
- In a large measuring cup, combine powdered sugar, vanilla extract, and pumpkin pie spice. Add milk one tablespoon at a time until you reach a smooth consistency.
- Drizzle the glaze over each mini pie.
- Enjoy!
Nutrition Facts : Calories 304 calories, Carbohydrate 32 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, Sugar 9 grams
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Mpume Ntuli
[email protected]These mini cheesecakes are amazing! I will definitely be making them again.
shayaan khan
[email protected]I'm so glad I found this recipe. These mini cheesecakes are now my go-to dessert for special occasions.
Miad Al Mahin
[email protected]These mini cheesecakes are a great way to use up leftover pumpkin puree. I always have some on hand after Halloween.
Md Sojolraj
[email protected]I love that these mini cheesecakes are so versatile. I can add different spices or toppings to change up the flavor.
Mike Fields
[email protected]These mini cheesecakes are the perfect fall dessert. They're warm and comforting, and they taste like pumpkin spice lattes.
Aakyanchha Magar
[email protected]I'm not a big fan of pumpkin pie, but these mini cheesecakes changed my mind. They're so delicious!
Adnan Habib
[email protected]These are the perfect dessert for a party or potluck. They're always a crowd-pleaser.
Yassen Yasmin
[email protected]I love that these mini cheesecakes are so easy to make. I can whip up a batch in no time.
Bulbul Ahammed
[email protected]These are the best pumpkin cheesecakes I've ever had! The crust is flaky and buttery, and the filling is creamy and smooth.
Marcela Heredia
[email protected]I made these mini cheesecakes for a bake sale and they sold out in minutes! They're the perfect size for a quick snack or dessert.
Kristopher Wicks jr
[email protected]These mini pumpkin cheesecakes were a hit at my Thanksgiving party! They were so easy to make and everyone loved them.