Comida Kraft
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Mini Pumpkin-Pear Pies

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24 servings

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.

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What You Need

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Make It

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  • 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.


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.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 160
% Daily Value
Total fat 11g
Saturated fat 7g
Cholesterol 35mg
Sodium 170mg
Carbohydrate 15g
Dietary fiber 1g
Sugars 6g
Protein 2g
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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