Easy Mini Pumpkin Cream Pies

Servings:

Author: Kierste Wade | Old Salt Farm

Prep Time:
15 minutes

Cook Time:
15 minutes

Dessert Pie

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🧂 Ingredients

1 Beat the cream cheese, pumpkin, 1/4 tsp. pumpkin pie spice, and sugar together
with a mixer until it's well blended. Gently fold in the Cool Whip until
everything is combined. Spoon into cooled shells and refrigerate until firm.
(Or, fill a plastic sandwich bag with filling about 2/3 of the way, push into
one corner, then snip the corner of the bag. Pipe the filling into the
shells--it's super easy, and you can throw the bag away!) Serve with a dollop of
whipped cream (I like to beat heavy cream and add a little powdered sugar, or
use spray whipped cream) and a sprinkle of cinnamon or pumpkin pie spice.
2 To make the shells: They come pre-baked, and all you need to do is follow the
directions on the box to give them a little extra crispness if you want to. I
like to put mine in just for a few minutes. Let cool completely before adding
filling.