2 Refrigerated good to go pie hull
1/2 Measure of Sugar
8 oz. Cream Cheddar (room temperature)
1 Measure of Canned Pumpkin
1 teaspoon of Vanilla
3 eggs
1 teaspoon pumpkin pie zest
Whipped Cream
Pre-heat broiler to 425.
Blend sugar, pumpkin, vanilla, eggs, cream cheddar and pumpkin zest until smooth.
Move mixture. Utilizing a dish or 4 inch round treat cutter, cut out 12 hovers from your 2 9-inch pie hull mixtures.
Place every circle into a pre-lubed biscuit tin. Press them in, letting the sides come up for a fun look. Score the base of your batter with a fork to keep the outside layer from rising as it cooks.
Empty you're filling into every biscuit tin container. Fill them to the extremely beat.
Prepare at 425 for 15 minutes. At that point turn your warmth down to 350 and heat them for 25-30 minutes.
Let these cool on a wire rack for two or three hours to let the pumpkin filling set.
Include a dab of whipped cream if sought.
You can likewise substitute any filling you crave
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