Mini Pumpkin Cream Cheese Pies
Ingredients
Scale
- 2 pkg of mini pie crusts (Pillsbury)
- 2 containers of pumpkin cream cheese
- 1/2 c sugar
- 2 tsp vanilla
- 8 oz whipped topping
- Crushed cookies or whipped cream for topping (I used crushed biscoff cookies)
- Royal icing pumpkins and turkeys
Instructions
- Let the pie crusts sit out at room temperature for 30 minutes (as directed on the package).
- Preheat the oven to 375 degrees. It says a higher temp on the box, but that hasn’t worked for me personally. I set it lower and keep an eye on them. Start with 8-10 minutes and bake until golden. Let them cool completely.
- In a medium bowl, beat the cream cheese until smooth. Add in the sugar and vanilla and beat until fully incorporated.
- Fold in the whipped topping until it’s completely combined and one solid color.
- Spoon the filling into each shell OR pipe it in using a piping bag and open tip.
- Top with cookies and royal icing garnishes!
Find it online: https://lifeandsprinkles.com/mini-pumpkin-cream-cheese-pies/