Mini Pumpkin Pies
Enjoy the delicious flavors of Fall with these adorable Mini Pumpkin Pies made with a sugar cookie crust and topped with whipped cream cheese frosting.
Servings 12 pies
Pumpkin pie filling:
- 1 cup pumpkin puree
- ½ cup heavy cream
- ½ cup brown sugar
- 1 egg
- 2 tbsp sugar
- 1 tsp allspice
- 1 tsp pumpkin pie spice
- ¼ tsp salt
- 1-1/2 tsp vanilla
Sugar cookie crust: homemade or pre-made
- 1 12 oz container whipped cream cheese frosting
- ½ cup powdered sugar
Spray a 12-cup muffin tin lightly with non-stick spray and set aside. Make the sugar cookie dough or use 2 pre-made refrigerated sugar cookie dough rolls. Roll the dough out and using a 4-inch cookie cutter make 12 cookie cut outs. Gently press each cut out into the muffin tin and put in the refrigerator until ready to fill.
Preheat oven to 400 degrees. In a medium mix bowl add: pumpkin puree, heavy cream, brown sugar, an egg, sugar, allspice, pumpkin pie spice, salt, and vanilla. Mix until combined. Remove muffin tin from refrigerator and place 2 T of pumpkin batter into each cookie crust. Bake for 8-10 minutes and allow too cool.
While pies are cooling make the cream cheese frosting: place one container of whipped cream cheese frosting into a mixing bowl with powdered sugar and mix until stiff peaks form. Place in a piping bag and top each pie with frosting.
Calories: 111kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 62mg | Potassium: 67mg | Fiber: 1g | Sugar: 17g | Vitamin A: 3343IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg