Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • Cool Whip
  • Twist That Dish
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Mini Pumpkin-Pear Pies

photo by:kraft
These Mini Pumpkin-Pear Pies aren't just yummy, they're adorable too—baked in a mini muffin pan with from-scratch cream cheese dough.
35 min
3 hr 47 min
24 servings

What You Need

pkg.  (8 oz.) PHILADELPHIA Cream Cheese, cubed
cup  cold butter or margarine, cut into chunks
cups  flour
can  (20 oz.) pear slices in juice, undrained
pkg.  (3.9 oz.) JELL-O Pumpkin Spice Flavor Instant Pudding

Make It

CUT cream cheese and butter into flour in large bowl with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape into ball; wrap tightly. Refrigerate several hours or until firm.

HEAT oven to 450°F. Divide dough in half. Roll out each half on lightly floured surface to 1/4-inch thickness; cut into 24 rounds with 3-inch cookie cutter, rerolling scraps as needed. Gently press 1 round onto bottom and up side of each of 24 mini muffin pan cups.

DRAIN pears, reserving 2 Tbsp. juice. Chop pears; place in medium bowl. Add reserved juice and dry pudding mix; toss to evenly coat pears. Spoon into crusts. Cover with remaining dough rounds; press edges together to seal.

BAKE 10 to 12 min. or until golden brown. Cool in pan 5 min. before transferring to wire racks to cool.

Kraft Kitchens Tips

Dessert can be a part of a balanced diet, but remember to keep tabs on portions.
Special Extra
Brush top crusts with an egg wash, then sprinkle with turbinado sugar before baking.
Special Extra
Use a small cookie cutter to cut decorative shapes from remaining dough rounds before placing over unbaked pies.
false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email