Mini Pumpkin Mascarpone Pies
Paula Jones
Created Oct 26, 2012
Ordinary pumpkin pie turns extraordinary thanks to mascarpone cheese. Don't like mascarpone? Sub in cream cheese to keep the creamy middle.
Mini Pumpkin Mascarpone Pies
- Prep Time 40 min
- Total 2 hr 0 min
- Ingredients 8
- Servings 4
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
Instructions
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Step1Heat oven to 350°F.
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Step2Unroll 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.
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Step3In 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.
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Step4Bake 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.
Nutrition
No nutrition information available for this recipe
Tips from the
Pillsbury Kitchens
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