Mini Pumpkin Mascarpone Pies

Blogger Paula Jones of bell’alimento shares a fall pie recipe for Mini Pumpkin Mascarpone Pies.

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Servings 4

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ingredients 8
Prep Time 40 min
Total Time 2 hr 0 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

1: cup canned pumpkin (not pumpkin pie mix)

3/4: cup packed brown sugar

2: eggs

3: teaspoons pumpkin pie spice

1/4: teaspoon salt

1: teaspoon lemon juice

1: container (8 oz) mascarpone cheese or 1 package (8 oz) cream cheese, softened

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Directions

1 Heat oven to 350°F.
2 Unroll both pie crusts. Using upside-down 4-inch mini pie pan as template, cut 4 crust rounds about 1/2 inch larger around than pie pan. Place 1 crust round in each of 4 (4-inch) mini pie pans.
3 In large bowl, beat pumpkin and brown sugar with electric mixer on medium speed until combined. Add eggs, pumpkin pie spice, salt and lemon juice; beat until well blended. Add mascarpone cheese; beat until smooth. Divide mixture evenly among crust-lined pans.
4 Bake 30 to 35 minutes or until center is set. Remove from oven to cooling rack. Cool completely before serving, about 45 minutes. Store in refrigerator.