Mini Pumpkin Pie on a Stick
Forget leaving Santa cookies, he wants mini pies this year!
Ingredients
- 1 pie crust
- 16 oz cream cheese, softened
- ½ cup pumpkin puree
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ½ tsp vanilla extract
- ½ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- 1/8 tsp ground ginger
- 1/8 tsp ground cloves
- 2 large eggs
- Ovenproof lollipop sticks
- 1 egg, for brushing
- Brown sugar, for garnishing
Steps
- For the pumpkin filling, combine cream cheese, pumpkin puree, granulated white sugar, brown sugar and spices; mix with an electric mixer on medium speed until well blended. Gradually add the eggs and vanilla extract and mix until blended. Pour into a 9-inch diameter pie dish and bake at 350°F for 35 to 45 minutes or until set. Remove from the oven and let cool to room temperature. Refrigerate for at least 3 hours before using.
- Remove the dough from your fridge and roll it out on a floured working table.
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