I can not believe Thanksgiving is right around the corner. I am not prepared for a day full of eating!
Well…maybe I am.
I did start testing recipes for the perfect pumpkin pie to serve. I love the traditional pumpkin pie, but I wanted to change things up a little this year.
About a week ago I bought a package of 6 mini graham cracker pie crusts. I had every intention of making something like Cakespy’s Ice Cream Pudding Pie, I just never got around to getting any ice cream.
Since I already had crusts, pie was the next best thing. I figured I should get myself ready for Thanksgiving, and make some pumpkin pie.
I am still working on that same pumpkin puree, so this was a good recipe to help put another dent in that.
If anyone is looking for a great variation on the traditional pumpkin pie, this is your recipe!
Personal Pumpkin Pies
I adapted this recipe from Bakerella’s Pumpkin Pie Bites to make my own personal sized pumpkin pies.
Ingredients:
- 8oz organic cream cheese
- 1/2 cup organic sugar
- 1 cup organic pumpkin puree
- 2 organic eggs
- 1 TSP vanilla
- 1/2 TSP pumpkin pie spice
- 1/2 TSP ginger
- 1/2 TSP cinnamon
- 1/2 TSP nutmeg
How to make personal pumpkin pies:
- Pre-heat oven to 350º F
- Mix everything together until thoroughly combined. The mix will be chunky.
- Pour mixture into each crust. I filled mine the whole way up.
- Bake 20-25 minutes, or until no longer jiggly in the middle.
- Let them cool on a baking rack, refrigerate or serve immediately.
We could hardly wait to try them. They only cooled 10 minutes before we dug in. The result when still warm – cakey pie. The flavor was delicious, but the texture was a little weird. After being refrigerated the pies tasted much more pumpkin pie-ish. The texture was a little more creamy and custardy, not as cakey. Each pie is big enough to fit a big scoop of ice cream, or pile of whipped cream on top. But, I unfortunately did not have either of those things.
What I would have done differently:
First let me say, Bakerella’s recipe was fabulous. But, I do think it is much better suited for the mini pie bites instead of a personal sized pie. The next time I make these I plan on changing my mixing steps. Here is what I plan to do for my Thanksgiving pumpkin pies:
- Preheat oven to 350º F
- Mix together the cream cheese, sugar, and spices until smooth.
- Mix in the fresh pumpkin puree until one uniform mixture.
- Mix in the eggs one at a time. Then add in the vanilla.
- Pour into the crusts and bake for 20-25 minutes, or until no longer jiggly in the middle.
These steps are similar to making a cheesecake, so my theory is it will provide a smoother filling, and eliminate the cream cheese chunk effect. Once again, feel free to serve the pies with a big scoop of ice cream, or whipped cream.
If anyone make these pies following the second set of steps before I get a chance, I’d love to know how they turn out!
About bigfatbaker
These are cute! They seem more like a cheesecake with those ingredients; then again there’s nothing wrong with cheesecake
Yeah, they are a lot like cheesecake. Next time I make these I’m going to try my cheesecake mixing method and see how different they turn out.
Um, yes. I’ll take three, please.
I am going to make those 4 Xmas to give to my neighbors. I wonder if they would freeze well. If u have a leftover one can u freeze it and let me know if it works.
Alright will do. I’m brainstorming some other XMAS present ideas that you could use if freezing the pumpkin pies doesn’t work.
These sound sooo tastey! Can’t wait to try them!
-YUM!