Servings: 24
Prepared pie crusts 
Large eggs 
3, divided
Vanilla extract 
1 tsp
Pumpkin pie spice 
1 tsp
Cream cheese 
1 (8-oz) package, softened
White sugar 
1/2 cup
Canned pumpkin 
1 cup
Alarmingly Cute Mini Pies
30 m
30 m
Ready in:
60 m
  1. Preheat the oven to 350° F (175° C/Gas mark 4). Flour a work surface. 
  2. Roll the crusts out onto the work surface to a rectangle 11 inches square. Cut into 24 3-inch circles. Fit into 24 mini pie dishes.
  3. Place 1 egg white into a bowl. Beat until slightly frothy. Brush the edges of each pie crust.
  4. Place the egg yolk into a bowl. Beat with the remaining 2 eggs. Mix cream cheese, white sugar, vanilla, canned pumpkin, and pumpkin pie spice into the eggs. Spoon 2 tbsps of the mixture into pie crusts. 
  5. Bake for 15 minutes, until the edges become golden brown and the pumpkin filling is set. Before serving, let the mini Pumpkin Pies cool.