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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 24 |
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Anyway, these are little pumpkin pies. don't forget to have a mini muffin tin ready and betcha can't eat just one. Ingredients:
2 refrigerated ready to roll pie crusts |
8 oz cream cheese, softened |
1/2 cup brown sugar, light or dark |
1 cup canned pumpkin |
2 eggs |
1 teaspoon vanilla |
1 teaspoon pumpkin pie spice |
Directions:
1. Preheat oven to 350 degrees F
2. Roll pie crusts out thinly on flat surface
3. Using a round biscuit cutter, cut little mini crusts
4. Press these little crusts gently into mini muffin tin
5. Mix the other ingredients at medium speed
6. Ladle this mixture (with an icecream scooper) into the crusts
7. Bake 12-15 minutes
8. Cool and serve or keep refrigerated until served
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