Personal Pumpkin Pie

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A fun and mess-free way to serve pumpkin pie — personal pumpkin pies, baked in a muffin tin.

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Ingredients:
2 refrigerated ready-to-roll pie crust
½ cup sugar
8 oz. cream cheese, softened
1 cup canned pumpkin
1 teaspoon vanilla
3 eggs
1 teaspoon pumpkin pie spice
Whipped cream, optional

 

 

 

 

 

1.  Roll out dough. Use a 4-inch round cup or bowl to cut out 12 circles. Place each circle in a greased muffin tin. Press into the bottom and the sides of the muffin tin.  Use a fork to score the bottom so the crust doesn’t bubble up while baking.
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2.  Mix sugar, pumpkin, vanilla, eggs, cream cheese and pumpkin spice until smooth.
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3.  Pour the pumpkin filling into each muffin tin, filling to the rim.
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4.  Bake for 15 minutes at 425 degrees. Turn the heat down to 350 degrees and bake another 25 minutes or so, until a toothpick inserted in the center comes out clean. Let cool on a wire rack for at least an hour for the pumpkin filling to set.
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Serve with a dollop (or two) of whipped cream.

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