Mini Pumpkin Pies

Ingredients

• 1 large egg , separated, divided
• 1 package pastry for 9-inch double-crust pie , 14.1 ounce
• 24 disposables mini pie pans
• 2 large eggs
• 1 package cream cheese , 8 ounce
• 1 cup pumpkin puree
• 0.5 cups white sugar
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Beat egg white in a small bowl until slightly frothy.

2. 2

   Roll each sheet of pastry out on a floured surface to roughly an 11-inch square. Use a 3-inch round cutter to cut 12 circles from each sheet of pastry. Fit a pastry crust into each mini pie pan; brush the edges with egg white.

3. 3

   To make the filling: Beat egg yolk and remaining 2 eggs in a medium bowl until combined. Add cream cheese, pumpkin puree, sugar, vanilla, and pumpkin pie spice; beat until smooth.

4. 4

   Spoon about 2 tablespoons filling into each crust.

5. 5

   Bake in the preheated oven until crust edges are golden brown and filling is set, about 15 minutes.

6. 6

   Remove from the oven and allow to cool for 15 minutes before serving.