was invited to a party last night and figured it would be a great time to try making these mini pumpkin pies. I saw the original recipe here and decided to modify it because a) I didn’t have a mini muffin tin and b) I didn’t want to make jack-o-lanterns. And, by the way, these are SO easy to make! You know what that means, right? Pumpkin pies all year around!

This is what you need:

• 2 refrigerated ready-to roll pie crusts (or make your own pie crust, which is 10 times better!)
• 8 oz. cream cheese, room temperature
• 1/2 cup sugar
• 1 cup canned pumpkin
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon

This is how you make it:

1. Preheat oven to 350 degrees.
2. Unroll the pie dough onto a floured surface and use a rolling pin to make it slightly thinner, to about 0.5 centimeter thick. I used a drinking glass (3 inches around) to cut the circles.
3. Lay the dough circles in a muffin pan. They will cover the bottom and just a little bit of the sides, but definitely not be big enough to take up the entire tin.
4. Mix cream cheese, sugar, canned pumpkin, eggs, vanilla, and pumpkin pie spice together until thoroughly combined. Spoon mixture into each pie crust, just until it’s almost to the top of the crust.
5. Bake for 20-30 minutes. (I had to test this a little bit and found that, in my oven, 28 minutes was perfect.)
6. Remove pies to a wire rack to cool and repeat with second pie crust.
7. Makes 24 pies. Keep refrigerated.