Dessert

Mini Pumpkin Pies

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prep time

20 min

total time

1 hr

makes

12 servings, 1 pie (61 g) each

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photo by:

kraft

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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 blended; spoon into tart shells.

MIX pumpkin, remaining sugar, egg and spice untill 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.

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rating

Easy to spread pumpkin mixture over cream cheese if you pipe it on with piping bag.
posted by idelle | on 9/26/2012

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Super Easy! Super Yummy! ( I skipped the Cool Whip )
posted by amandalevesque | on 1/6/2012

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Amazing! I used pumpkin pie filling and skipped the sugar that went with the pumpkin mix. Then I also was able to leave out the pumpkin spice. It was terrific, everyone loved it!
posted by jlrtoad | on 10/10/2011

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i didn't find these special enough to replace good old pumpkin pie or pumpkin cheesecake as the pumpkin flavor overshadowed the cream cheese. i didn't have trouble with pumpkin covering cream cheese layer, in fact i had pumpkin left over
posted by rkennedy | on 10/10/2011

rating

This was so quick & easy to make. I was surprised to read other reviews saying how hard it was to spread the pumpkin layer over the cream cheese layer. I just spooned it on & it totally covered the 1st layer. I dislike pumpkin myself but my family all loved it & asked that it be a Thanksgiving staple.
posted by shermanmac | on 10/10/2011

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Awesome! only complaint is that pumpkin layer is impossible to spread over cream cheese layer (recipe even says so) but the peek-a-boo cream cheese doesn't look great once baked. Picture is deceiving.
posted by KT3480 | on 10/7/2011

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Have made this numerous times and am very pleased with it. Would suggest using the Philly cream cheese and not a no name or store brand to ensure better results. Also you might want to partially strain the canned pumpkin as it can be a bit juicy.
posted by lynnie67 | on 5/6/2011

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these are sooooo yummy!i didnt put pecan or any kind of nuts, and they were soooo yummy! make them again in a heart beat
posted by kavery2003 | on 10/10/2010

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This recipe took a lot less time to make than the recipe suggests. It was very good and if you don't have whipped cream on hand it doesn't matter because of the cheesecake base.
posted by jenh-c | on 9/11/2010