By Laura Pestock

Welcome to the West Wyandotte Library Test Kitchen, a video series of easy recipes to enjoy and try out as a family. Mini Pumpkin Cheesecake Pies are easy to make and only take around 20 minutes in the oven. Following along with our video walkthrough and the recipe below!

Mini Pumpkin Cheesecake Pies

3/4 sugar

1/2 t salt

1 t cinnamon

1/2 t ginger

1/4 t cloves

2 eggs

12 oz evaporated milk

Preheat oven to 350°.  Mix ingredients together until incorporated.  Pour into measuring cup; set aside.  Mix 4 oz of softened cream cheese with 1/4 c of powdered sugar; set aside.  Unroll a premade pie crust on a lightly floured work surface.  Using a 3-inch cutter, cut out rounds of dough and press into a greased mini-muffin tin.  Spoon 1/2 t of the cream cheese mixture into the bottom of the pies.  Pour the pumpkin mixture on top and fill to the top of the crust.  Bake for 20-25 minutes.

Bonus Recipe: Leftover pie dough pieces can be gathered together and rolled out.  Brush with melted butter and dust with cinnamon sugar.  Cut into strips and place onto greased cookie sheet.  Bake for 8-10 minutes at 350°.

T = tablespoon
t = teaspoon
c = cup