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Mini Pumpkin Pies

Mini Pumpkin Pies recipe
average rating
4 9
rate/review
prep time
20 min
total time
1 hr 45 min
makes
12 servings, 1 pie (61 g) each
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kraft
recipe by: kraft

What You Need

1 pkg. (255 g) frozen tart shells (12 shells)
125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, softened
1/2 cup plus 1 Tbsp. sugar, divided
2 eggs, divided
1 cup canned pumpkin
1/2 tsp. pumpkin pie spice
1/4 cup chopped pecans
3/4 cup thawed Cool Whip Light Whipped Topping

Make It

HEAT oven to 350ºF.

PLACE tart shells on baking sheet. Mix cream cheese spread, 1 Tbsp. sugar and 1 egg in small bowl with whisk until well blended. Spoon into tart shells.

MIX pumpkin, remaining sugar, egg and spice until well blended. Spoon over cream cheese layers. (Pumpkin layers will not completely cover cream cheese layers.) Sprinkle with nuts.

BAKE 40 min. or until centres are set. Cool completely. Serve topped with Cool Whip.

kraft kitchens tips

Note
Need to feed a crowd? This recipe can easily be doubled. Just prepare as directed, doubling all ingredients. Makes 24 servings.

nutritional information

K:2953v2ec:119142

most recent review

"Super Easy! Super Yummy! ( I skipped the Cool Whip )"
reviewed by: amandalevesque
on: 1/6/2012
 amandalevesque
see all reviews 

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