Look at these fun little guys! They are the perfect, 4-bite taste of Fall - these would be great for a cocktail party around Halloween or Thanksgiving!
What you'll need:
8 ounces cream cheese (at room temp)
1 cup pumpkin puree (not the pie filling!)
1/2 cup granulated sugar
3 eggs (2 in filling, 1 for crust)
1 tsp vanilla extract
box of pie crust (2 crusts in each box)
Preheat oven to 350 degrees
Add all the filling ingredients in a bowl (note - only add 2 eggs - the third egg is for the pie crust which you will see later).
Bring everything together with an electric mixer.
On a floured surface, roll out one of the ready made pie crusts. It needs to be a little thinner than if you were to just roll it out. We need to try for 12 circles...
Looking at the size of the mini cupcake pan, I found something that would give me a large enough circle to fit in each cupcake - clearly I didn't roll my crust out enough because I only got 10! Never you fear - all the scraps that remain can be brought together and then roll that out so you can cut two more circles.
Place each crust round in every other cupcake spot - Then with more of the scraps leftover, use a little to fashion a tiny stem for every pumpkin. Once all 12 are in the pan, brush the crust with egg white (from the 3rd egg). This will give the edges a nice, golden-brown crust.
Fill each cup with the pumpkin cream cheese mixture just about to the top of the crust. Bake for about 15 minutes and then check them - mine ended up taking a few more minutes to make sure the crust was fully cooked - If they don't look nice and golden, give them 3-4 more minutes.
Yummy! Look how great! I let them cool for about 5-10 minutes and then use a butter knife or frosting tool to insert down the side, then pop them out. Repeat the whole process with the second pie crust...
Now for some decorating...
This was maybe 1/3 cup semi sweet chocolate chips - warm in microwave for 20 seconds, stir then another 20 second until melted. Add a tiny dash of vegetable oil if chocolate seems too thick.
Spoon the melted chocolate into a Ziploc sandwich bag - concentrated in one corner. Snip a tiny amount of the plastic corner so that when the chocolate is squeezed out, it will be a very thin line.
Very easy to make little jack-o-lantern faces! If you don't want to make these for Halloween - since it is clearly not Halloween anymore... just leave off the faces!
If anyone watched the Sandra Lee Halloween special on the Food Network, I really should have put "EAT ME" on a few of these... hahaha Enjoy!!!