Ingredients
24
24 servings
- •1 large egg, separated, divided
- •1 (14.1 ounce) package pastry for 9-inch double-crust pie
- •24 disposable mini pie pans
- •2 large eggs
- •1 (8 ounce) package cream cheese, softened
- •1 cup pumpkin puree
- •0.5 cup white sugar
- •1 teaspoon vanilla extract
- •1 teaspoon pumpkin pie spice
Instructions
- 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.
- Make 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.
Nutritional Facts
Per 24 servings
- Calories: 138
- Carbohydrate: 12g
- Fat: 9g
- Fiber: 1g
- Protein: 3g
- Sugar: 5g
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