It’s a scientific fact that everything mini tastes better. If you’re looking for a little something sweet for Thanksgiving these mini pies will do the trick!
Made in a muffin pan they are just a few bites of pumpkin-y goodness with a slight twist…a chocolate cookie crust! Chocolate and pumpkin are two of my favorite flavor combos and these tiny pies are sure to please at your holiday feast. Plus, since they’re mini no one will fault you for going back for more!
chocolate crust ingredients:
1-1/2 cup Oreo crumbs
4 Tablespoons butter, melted
pie ingredients:
1 (15oz) can pumpkin
1 (8oz) package cream cheese
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
pinch of salt
Preheat the oven to 350 degrees. Prep a muffin tin with liners. (Makes 2 dozen)
For the chocolate crust crumble up the Oreos, filling and all. Stir in the melted butter to coat.
Place a spoonful of the crumbled cookie mixture into each liner.
Using the bottom of a glass cup, flatten out the crust to fill out the bottom of the liner. Set aside.
In the bowl of an electric mixer stir together the pumpkin, cream cheese and sugar.
Add the eggs vanilla, cinnamon, nutmeg, cloves and salt.
Pour the mixture on top of the prepared crusts.
Bake for 30 minutes until set.
Let cool on a wire rack, then serve.
