Then, stuff each one in a mini muffin baking pan. Make sure to gather the extra dough to one side.
Press the dough down, in and around the edge of each muffin cup. Where you have the gathered extra dough press it up and out to form a stem.
Fill each pie crust with pumpkin filling all the way to the top.
Bake for 12-15 minutes. Remove pies to cool.
So cute and so easy!
2 refrigerated ready-to roll pie crusts
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
1/2 cup chocolate morsels
re-sealable plastic bags
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.
Bake for 12-15 minutes.
Remove pies to cool.
Makes 24 pies. Keep refrigerated.Enjoy!