Made this for the 1st MOPS I went to in Manchester-by-the-Sea with baby Elijah. I got up early and drew on the faces. They were a big hit, though a few snarky comments were made about me only having one child so having the time... I think of that happy time in that tiny beach-cottage kitchen with the sun streaming in the window and lighting up the exposed wood beams...
INGREDIENTS
2 refrigerated ready-to roll pie crusts
8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
2 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Optional:
1/2 cup chocolate morsels
vegetable oil
re-sealable plastic bags
DIRECTIONS:
Preheat oven to 350 degrees.
Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray.
Mix cream cheese, sugar, canned pumpkin, eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes.
Remove pies to cool. Place the muffin tray in the freezer to cool it quickly for re-use.
Makes 24 pies. Keep refrigerated.
To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.
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