Ingredients:
2 prepared pie crusts
3 eggs, divided
1 (8 ounce) package cream cheese,
softened
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1/2 cup white sugar
1 cup canned pumpkin
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
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Directions:
| 1. | Preheat oven to 350 degrees F (175 degrees C). |
| 2. | Roll each pie crust out onto a floured surface to a rough rectangle about 11 inches square. Cut each pie crust into 12 3-inch rounds. Fit the little pie crust circles into 24 mini pie dishes. |
| 3. | Separate one egg, and place the egg white into a small bowl. Beat the egg white until slightly frothy, and brush the edges of each mini pie crust with egg white. Place the remaining yolk into a bowl, and beat with remaining 2 eggs. Mix the softened cream cheese, sugar, pumpkin, vanilla extract, and pumpkin pie spice into the eggs to make a smooth filling. Spoon about 2 tablespoons of the filling into each crust. |
| 4. | Bake the pies in the preheated oven until the crust edges are golden brown and the filling is set, about 15 minutes. Allow to cool before eating. |
