Mini Pumpkin-Pear Pies

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
• 1 cup cold butter or margarine, cut into chunks
• 2 cups flour
• 1 can (20 oz.) pear slices in juice, undrained Safeway 1 lb For $1.88 thru 02/09
• 1 pkg. (3.9 oz.) JELL-O Pumpkin Spice Flavor Instant Pudding

1. Cut cream cheese and butter into flour in large bowl with pastry blender or 2 knives until mixture resembles coarse crumbs.
2. Shape into ball; wrap tightly.
3. Refrigerate several hours or until firm.
4. Heat oven to 450F.
5. Divide dough in half.
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. Gently press 1 round onto bottom and up side of each of 24 mini muffin pan cups.
8. Drain pears, reserving 2 Tbsp.
9. juice.
10. Chop pears; place in medium bowl.
11. Add reserved juice and dry pudding mix; toss to evenly coat pears.
12. Spoon into crusts.
13. Cover with remaining dough rounds; press edges together to seal.
14. Bake 10 to 12 min.
15. or until golden brown.
16. Cool in pan 5 min.
17. before transferring to wire racks to cool.

philadelphia cream cheese, cold butter, flour, pear

Taken from www.kraftrecipes.com/recipes/mini-pumpkin-pear-pies-158531.aspx (may not work)