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Mini Pumpkin Mascarpone Pies

Mini Pumpkin Mascarpone Pies
  • Prep 40 min
  • Total 2 hr 0 min
  • Ingredients 8
  • Servings 4
Ordinary pumpkin pie turns extraordinary thanks to mascarpone cheese. Don't like mascarpone? Sub in cream cheese to keep the creamy middle.
By Paula Jones
Created October 26, 2012

Ingredients

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

Steps

  • 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.

  • Recipe easily can be doubled or tripled.
  • Serve with whipped cream, if desired.

No nutrition information available for this recipe
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