Mini Pumpkin Pies: *Pre-heat oven to 425. *Mix sugar, pumpkin, vanilla, eggs, cream cheese & pumpkin spice. *Roll dough. 4 inch round cookie cutter, cut out 12 circles * pre-greased muffin tin. Press them in, letting the sides come up. Score the bottom of your dough with a fork. * Fill them to the very top. *Bake at 425 for 15 minutes. Then turn your heat down to 350 and bake them for 25-30 minutes. *Let these cool on a wire rack for a couple of hours to let the pumpkin filling set.
Mini Pumpkin Pies | This bite-sized twist on the Thanksgiving classic is a fun way to serve up a taste of the season. Just like the real thing but cuter!, these are sure to be a crowd-pleaser at your next family gathering.
Individual apple pies!! Update: 6/13/13 - these were a big hit. I used canned apple pie filling (instead of fresh apples) in an attempt to reduce the prep time...it made them a little too juicy. When I make them again I think I will either take the apples out of the comstock or use fresh apples but overall they were good.