Everyone can have their favorite pie with a personal pie bar!
When you picture a perfect Thanksgiving spread, it includes a few pretty pie plates. It wouldn’t be a feast without a slice at the end of the meal. With so many flavors and varieties, sometimes it’s difficult to decide what kind to make—or eat!
Dina Driggs rolls out a personal pie bar. She’s setting out flavorful fillings, and personal-sized crusts, so that everyone at the table can have their choice in dessert.
Mini Cheesecake Pumpkin Pies
- 4 oz. Cream Cheese
- 1 1/2 Cups Powdered Sugar
- 2 Eggs
- 8 oz. Pumpkin Puree
- 1/2 tsp. Cinnamon
- 1/2 tsp. Ginger
- 1/4 tsp. Cloves
- Pinch Salt
- 1 tsp. Vanilla
- 1 Pkg. Pre-made Pie Dough
Heat oven to 400°.
Roll out the pie dough and cut 12 – 3 1/2 inch circles.
The edges need to be rolled under on the outside.
Push each circle into one muffin tin well.
Place paper towels in a bowl and place the pumpkin puree inside to drain.
Beat the cream cheese with the powdered sugar.
Use a fork to beat the eggs and add to the cream cheese.
Add the spices to the pumpkin puree.
Pour the puree and spices into the cream cheese mixture.
Beat well and then add the vanilla.
Pipe the filling into the muffin tins with crust.13. Bake for 10 minutes at 400°.
Reduce the heat to 350° and bake for another 25 minutes.
Cool completely and top with whipped cream