Everyone gets their own pumpkin pie with our take on a classic fall dessert. Layered with cream cheese and pumpkin fillings, these Mini Pumpkin Pies are cute and delicious.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
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How do I 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 Kitchen Tips!
Need to feed a crowd? This recipe can easily be doubled. Just prepare as directed, doubling all ingredients. Makes 24 servings.
Calories From Fat
% Daily Value
Total fat 11 g
Saturated fat 5 g
Cholesterol 45 mg
Sodium 125 mg
Total carbohydrate 23 g
Dietary fibre 2 g
Sugars 12 g
Protein 5 g
12 servings, 1 pie (61 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.