What’s better than pumpkin cheesecake pie? Eating the pie without a fork in one bite! (ok..maybe two bites)
I took a short cut and used the ready to roll refrigerated pie crust as I had some in the fridge. I also had some pumpkin caramel sauce from Trader Joe’s so I just drizzled that on top. Yum!
Makes 12-14 mini pies
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- 1 refrigerated pie crust
- 1 (8oz) package cream cheese, softened
- ½ cup sugar ( brown or granulated)
- ½ cup pumpkin puree
- 1 large egg
- 2 Tablespoons heavy cream
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1/2 cup heavy whipping cream
- 1 Tablespoon sugar
Optional toppings: caramel sauce, sea salt, melted chocolate, cinnamon, etc
Preheat oven to 350 degrees.
Unroll pie crust and cut into 2 inch circles. Press one circle into each mini muffin cup sprayed with nonstick cooking spray.
In a large bowl, using an electric mixer, beat cream cheese until smooth. Add sugar, pumpkin puree, egg, heavy cream, vanilla, pumpkin pie spice and salt and beat until smooth. Fill each muffin cup with the filling and bake for 18-20 minutes or until set.
Cool completely on a wire rack. Use a knife to loosen the sides, if needed.
To make the whip cream: In a large bowl, beat heavy cream and sugar with an electric mixer until soft peaks form.
Top with whip cream and any other toppings desired!
Place leftovers in an airtight container in the refrigerator.