Mini Pumpkin Mascarpone Pies

Ordinary pumpkin pie turns extraordinary thanks to mascarpone cheese. Don't like mascarpone? Sub in cream cheese to keep the creamy middle.

  • prep time 40 min
  • total time 2 hr 0 min
  • ingredients 8
  • servings 4


box Pillsbury™ refrigerated pie crusts, softened as directed on box
cup canned pumpkin (not pumpkin pie mix)
cup packed brown sugar
teaspoons pumpkin pie spice
teaspoon salt
teaspoon lemon juice
container (8 oz) mascarpone cheese or 1 package (8 oz) cream cheese, softened
  • 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.
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