Mini Pumpkin-Pear Pies

1. 1

   Cut cream cheese and butter into flour in large bowl with pastry blender or 2 knives until mixture resembles coarse crumbs.

2. 2

   Shape into ball; wrap tightly.

3. 3

   Refrigerate several hours or until firm.

4. 4

   Heat oven to 450F.

5. 5

   Divide dough in half.

6. 6

   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.

7. 7

   Gently press 1 round onto bottom and up side of each of 24 mini muffin pan cups.

8. 8

   Drain pears, reserving 2 Tbsp.

9. 9

   juice.

10. 10

    Chop pears; place in medium bowl.

11. 11

    Add reserved juice and dry pudding mix; toss to evenly coat pears.

12. 12

    Spoon into crusts.

13. 13

    Cover with remaining dough rounds; press edges together to seal.

14. 14

    Bake 10 to 12 min.

15. 15

    or until golden brown.

16. 16

    Cool in pan 5 min.

17. 17

    before transferring to wire racks to cool.

* Per serving · 4 servings · Values may vary.

No additional tips available.