Source: Olives and Thyme
Part pumpkin pie, part sugar cookie. Cream cheese-based filling keeps it sturdier than pie, best served warm.
Ingredients
- Cream cheese (you could sub premade cheesecake filling)
- Canned pumpkin (if you use canned pie filling you can skip everything up to the crust)
- pumpkin pie spice (cinnamon, cloves, ginger, nutmeg)
- sugar
- 1 egg
- crust: EITHER sugar cookie dough OR pie crust
Equipment
- mini muffin tin
Directions (NOTE I completely made this up on the spot. You may need to adjust quantities as needed.
- Preheat oven to 375F.
- Beat together cream cheese, canned pumpkin, sugar, spices. Beat in the egg, and probably a pinch of salt.
- Spray the muffin tin and press in crust. You can either pinch off pieces of sugar cookie, slice rounds and squish them in, or cut squares or circles of pie crust and fit them into the wells. Be as messy or neat as you want, but make sure you have space for the filling.
- Spoon in filling at least 2/3 to the top. They will puff a big when baked.
- Bake 10-12 min and check filling for doneness. The top concern is cooking the egg, and you also want the crust to bake enough until it’s structurally sound when cooled. If the filling has started to dome and crack, it’s definitely cooked through but you might want to reduce temp and bake longer to avoid the doming.
- Remove from oven and allow to cool in the pan about 10 minutes (crust is unstable until cooled). Remove to a rack to cool completely. Serve topped with whipped cream.
Notes
10/16 notes to follow, made these while camped at Grammy’s
