While knitting is obviously my favorite hobby, I also enjoy cooking, especially baking. Every once and a while I get creative in the kitchen. This week, I'm ramping up my holiday baking. Yesterday I came up with these little mini pies, so I thought I'd share my recipe. Full disclaimer...I don't write recipes very often, so my apologies if my instructions aren't clear.
Miniature Pumpkin Cream Cheese Pies
1 double pie crust (I like this recipe)
Cream Cheese Filling:
4 oz. cream cheese, softened
1 1/2 Tbsp. confectioner's sugar
1/4 tsp. vanilla extract
1 Tbsp. heavy cream
3/4 cup heavy cream
3/4 cup canned pumpkin
1/3 cup sugar
1 tsp. pumpkin pie spice
Lightly grease a 12-cup muffin tin. Whisk together ingredients for cream cheese filling in small bowl. Whisk together ingredients for pumpkin filling in separate small bowl. Refrigerate both bowls while you prepare crust.
Lightly flour work surface. Roll out pie crust into a long rectangle. Use a 4" fluted circle cutter to cut out 12 circles. (You may need re-roll leftover pieces to get enough dough). Save extras for cutting out leaves later. Carefully press each circle into each muffin cup, using your finger to even out edges and flatten bottom. (it doesn't need to look perfect!)
Remove fillings from fridge. Using a tablespoon, fill each up with a couple of tablespoons at a time, alternating between pumpkin and cream cheese. Do not stir the two together. When the filling nears the top, I like to fill the cream cheese last, then take a little bit of pumpkin and pour to one side, giving the top a side-by-side contrast of fillings. Be creative. There's no wrong way to do it. Don't worry about filling the cups too full. The filling will puff up and set, then settle while cooling.
Using dough scraps and a small leaf shaped cookie cutter, cut out 12 leaves. Use a knife to score lines on the top. Place one leaf carefully on the top of each filling. It will look like it will sink, but if you handle it carefully, it will not!
Bake at 350 for about 30 minutes (more or less? I don't use a timer), until tops, including the cream cheese side, are lightly golden brown. Cool on rack for 15 minutes, then carefully remove each cup and cool on rack completely.
These are delicious warm out of the over, or if you can refrigerate them, and they'll be more cheesecake like. Enjoy!