1 8 ounce package cream cheese, softened
1/2 cup sugar
1 teaspoon pumpkin pie spice
1/2 cup semisweet chocolate chips
1/2 teaspoon vegetable oil
Heat oven to 350 degrees. In small bowl, beat 1 egg white (reserve yolk); brush dough rounds with egg white. Press rounds, egg wash side up, into 30 miniature muffin cups.
Bake 25-30 minutes or until filling is set and crust is lightly browned. Cool 5 minutes; remove from pan to cooling rack.
In small microwavable bowl, microwave chocolate chips uncovered on 50% power at 20 second intervals, stirring each after each interval until the chips cane be stirred smooth. Stir in oil. Spoon into small resealable food storage plastic bag, seal bag. Cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cooled pies or decorate pies with pumpkin faces. Store in refrigerator.
Let's just say, I think I have a special talent for burning chocolate. It's super annoying. It took me three tries to get this tiny bit of chocolate melted for these little suckers. The chocolate was worth the burning hassle, but they would be delicious without the chocolate also. These are amazing and really not too hard to make (with the exception of me burning lots of chocolate). I love pumpkin pie and these make for a yummy two-bite pumpkin pie. I think they are the best right out of the oven!
|A perfect mini-pumpkin pie!|
|The chocolate drizzle makes them look even prettier!|
|The chocolate after it had cooled|