Hi there. The leaves have turned, and some fallen. It is beautiful and I love autumn. We have gone for a walk with our boys and it is so cute how fascinated they are with coloured leaves and fallen acorns and pine cones. Next on our to-do list is to go pumpkin picking at a pumpkin patch! Though Autumn is in the air, I still feel like summer just ended. Thanksgiving holiday came and went last weekend (in Canada), and now everywhere I go, I see Halloween decorations; some places have already started Christmas decorations!

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My husband and I love pumpkin pie, so I usually make more pumpkin pie if we feel like we didn’t get enough of it at our Thanksgiving dinner. (the pies are usually purchased for such a big event) Pumpkin themed treats are not just for Thanksgiving. They are just too delicious to miss out any other day! I love squash and pumpkin for cooking too, not just for baking, to be honest.

 

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I often use a regular size pie shell and follow a standard recipe that you can find on the side of pumpkin puree cans. However, one night when I wanted to make pumpkin pies, I did not have evaporated milk at home. I looked in my fridge to see what I could do with it, and I came up with this recipe. I have had pumpkin cheesecake before and knew pumpkin pie spices and cream cheese would go well and I realized that cream cheese is thick enough that regular milk and cream cheese could replace evaporated milk! I was right! It turned out to be the same texture as pumpkin pies but still smooth and creamy like a cheesecake. Yum!

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Like I have emphasized in my older recipes before, I do not like complicated recipes. I like simple, easy and fast! I hope you find the ingredients simple enough that you can try it at home as well. I am sure your family will love it!

Mimi Pumpkin Pie (with Cream Cheese) Recipe

  • Difficulty: easy
  • Print

Ingredients:

  • A can of pumpkin puree (398 grams)
  • 100 grams of room temperature (soft) cream cheese
  • A medium egg
  • 60 grams of sugar
  • 5 grams of cinnamon
  • 3 grams of nutmeg
  • 50ml of whole milk
  • 36 mini frozen pie shells (2 X 18 shells per box)

 

Directions:

  1. Heat the oven to 375F.
  2. Mix pumpkin puree and an egg in a large bowl.
  3. Stir in sugar, cinnamon and nutmeg into the bowl and mix well.
  4. Add softened cream cheese into the mix and whisk until it’s smooth.
  5. Add whole milk and mix well.
  6. Using a spoon, pour the mix into mini pie shells that are placed on a cookie pan.
  7. Bake them for 15 minutes.
  8. Turn off the oven and leave the pies in the oven for about 5 minutes to let them settle.
  9. Take them out and you are done!!

*Serve them with whipped cream if you like!

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If you try this recipe, please let me know how it turned out! I hope everyone is enjoying this season.

Thank you so much for visiting. Have a great day!

 

 

 

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