Recipe Details
Ingredients
-
1largeegg, separated, divided
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1(14.1 ounce) packagepastry for 9-inch double-crust pie
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24disposable mini pie pans
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2largeeggs
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1(8 ounce) packagecream cheese, softened
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1cuppumpkin puree
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½cupwhite sugar
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1teaspoonvanilla extract
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1teaspoonpumpkin pie spice
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Beat egg white in a small bowl until slightly frothy.
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Roll each sheet of pastry out on a floured surface to roughly an 11-inch square. Use a 3-inch round cutter to cut 12 circles from each sheet of pastry. Fit a pastry crust into each mini pie pan; brush the edges with egg white.
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Make filling: Beat egg yolk and remaining 2 eggs in a medium bowl until combined. Add cream cheese, pumpkin puree, sugar, vanilla, and pumpkin pie spice; beat until smooth.
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Spoon about 2 tablespoons filling into each crust.
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Bake in the preheated oven until crust edges are golden brown and filling is set, about 15 minutes.
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Remove from the oven and allow to cool for 15 minutes before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe24 | |
| Calories138 | |
| % Daily Value * | |
| Total Fat 9g |
11% |
| Saturated Fat 4g |
18% |
| Cholesterol 34mg |
11% |
| Sodium 139mg |
6% |
| Total Carbohydrate 12g |
4% |
| Dietary Fiber 1g |
3% |
| Total Sugars 5g |
|
| Protein 3g |
|
| Vitamin C 0mg |
2% |
| Calcium 15mg |
1% |
| Iron 1mg |
4% |
| Potassium 51mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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