Pumpkin Pie Bites

Darci Juris

By
@keepitinthekitchen

I love pumpkin pie, but sometimes, a whole piece is just a little too much after a big holiday meal. These mini pies are just the solution. Eat as much or as little as you like. Fun to just pop in your mouth too.


Featured Pinch Tips Video

Rating:

Serves:

24 mini pies

Prep:

30 Min

Cook:

15 Min

Ingredients

2 pkg
pillsbury ready-made pie crust
8 oz
cream cheese, room tempurature
1/2 c
sugar
1 c
canned pumpkin
1 tsp
vanilla extract
1 tsp
cinnamon, ground
1/2 tsp
salt
1/2 tsp
ginger, ground
1/4 tsp
clove, ground
mini muffin pan

Directions Step-By-Step

1
Preheat oven to 350 degrees.
2
Roll out dough a little thinner than how it comes. Use cookie cutter or equivalent to cut 12 round shapes from each pie crust.
3
Press dough shapes into a 24 cup mini muffin pan. Apply egg whites from one egg to the top edges of each crust.
4
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and seasonings together until thoroughly combined. Spoon mixture into each pie crust to 3/4 full.
5
Bake for 12-15 minutes (toothpick should come out clean when inserted into center of pie).
Remove from oven and cool on wire rack.

Serve. Also fun to have a can of whipped cream in a bowl of ice next to the pies for self-service topping.

About this Recipe

Course/Dish: Pies, Other Desserts