Mini Pumpkin Cheese Pies Recipes

MINI PUMPKIN CHEESECAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in a small bowl.
• Beat cream cheese in a large bowl until fluffy. Beat in eggs, pumpkin puree, sour cream, vanilla extract, almond extract, and sugar and spice mixture; mix until smooth and thoroughly combined. Spoon mixture evenly into the mini pie crusts.
• Bake in preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes. Refrigerate for 90 minutes before serving.
• To serve, top each mini cheesecake with whipped cream and a pinch of cinnamon.

MINI PUMPKIN PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Roll each pie crust out onto a floured surface to a rough rectangle about 11 inches square. Cut each pie crust into 12 3-inch rounds. Fit the little pie crust circles into 24 mini pie dishes.
• Separate one egg, and place the egg white into a small bowl. Beat the egg white until slightly frothy, and brush the edges of each mini pie crust with egg white. Place the remaining yolk into a bowl, and beat with remaining 2 eggs. Mix the softened cream cheese, sugar, pumpkin, vanilla extract, and pumpkin pie spice into the eggs to make a smooth filling. Spoon about 2 tablespoons of the filling into each crust.
• Bake the pies in the preheated oven until the crust edges are golden brown and the filling is set, about 15 minutes. Allow to cool before eating.

MINI PUMPKIN CHEESECAKE PIES RECIPE BY TASTY

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!

MINI PUMPKIN CHEESECAKES

Steps:

• 1. Preheat the oven to 300 degrees F. Line 18 muffin cups with paper liners. Place 1 whole cookie in the bottom of each lined cup.
• 2. In a large bowl, beat the cream cheese, granulated sugar, brown sugar, and 1/4 teaspoon fine salt on medium-high speed until smooth and creamy, 2 to 3 minutes. Scrape down the sides, reduce speed to low and beat in the eggs, 1 at a time, until combined. Beat in 1/3 cup sour cream and heavy cream. Stir in the pumpkin puree and pumpkin pie spice until smooth. Divide evenly among cookie-lined paper cups, filling almost all the way to the top.
• 3. Bake until the filling is just set, 40 to 45 minutes. A sharp knife inserted into the center will come out moist, but clean. Top each cheesecake with some of the remaining 1 1/4 cup sour cream, about 1 heaping tablespoon, using a spoon to gently spread. Cool completely in tins on a wire rack. Refrigerate until cold, 4 hours, or overnight. Top with a dusting of pumpkin pie spice.

MINI PUMPKIN WHOOPIE PIES

Steps:

• Prepare cookies: Preheat oven to 375 degrees. Sift together flour, cocoa powder, baking soda, and salt into a medium bowl; set aside.
• Place butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.
• Drop about 2 teaspoons dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Transfer baking sheets to wire racks and let cool 10 minutes. Remove cookies from baking sheets and transfer to wire racks using a spatula; let cool completely.
• Prepare filling: In the bowl of a mixer fitted with the paddle attachment, whip together cream cheese, butter, and confectioners' sugar on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg; whip until smooth, scraping down the bowl as necessary.
• Pipe or spoon about 2 teaspoons filling on the flat sides of half the cookies. Sandwich with remaining cookies, keeping the flat sides down.

MINI PUMPKIN PIES WITH GRAHAM CRACKER CRUST RECIPE

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, whisk together pumpkin, milk, eggs, sugar, salt, cinnamon, ginger and cloves until smooth.
• Using a 1/4 measuring cup, pour pumpkin mixture into shells.
• Place filled shells on a baking sheet.Bake for 25-30 minutes, or until centers of pies are set up.

MINI PUMPKIN CHEESECAKES

Steps:

• Preheat oven to 350°F. Spray mini cheesecake pan (12 cups) with cooking spray.
• In food processor, process gingersnap cookies with on/off pulses until finely ground (about 1 cup). Add melted butter; pulse until mixed. Press crumb mixture firmly into each cheesecake cup to form crust. Bake 8 minutes.
• Meanwhile, beat cream cheese and brown sugar with electric mixer on medium speed until light and fluffy. Beat in pumpkin, sour cream and salt, scraping bowl frequently. Add egg, vanilla, cinnamon and nutmeg; beat until well blended.
• Divide mixture evenly into crust-lined cups.
• Bake 20 to 25 minutes or until set. Cool completely in pan, about 30 minutes. Refrigerate at least 2 hours or overnight.
• Serve cheesecakes topped with whipped cream and drizzled with caramel sauce. Store in refrigerator.