Delicious Pumpkin Pie Bites

Autumn baking scene side border with pumpkin tarts over a wood background
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I can’t even put into words how totally scrumptious these delicious pumpkin pie bites are. I recently made them for my guests at Thanksgiving, and let’s just say that most were gone before the Thanksgiving dinner even began! The filling is a hybrid of pumpkin pie (yum!) and pumpkin cheesecake (double yum!) that is packed into a freshly-baked pie crust, and it’s all topped with perfectly sweet and airy whipped cream. They’re just perfect for the holidays!

Adapted from Sugar Apron

Ingredients:  

  • 2 pre-made, ready to roll pie crusts
  • 1 (8oz) package cream cheese, softened to room temperature
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 2 eggs + 1 egg for egg wash
  • 1 tsp vanilla
  • 1 tsp pumpkin pie spice
  • Whipped cream

Directions:

  1. Preheat oven to 350 °F (175°C).
  2. Grease & flour your 24-count mini muffin pie tin. Do not skimp or skip this step or your mini pies will not come out of the tin. Set aside when done.
  3. Roll out the pie dough on a floured surface.
  4. Using a 3-inch cookie cutter (I used an empty chicken broth can) cut out 12 rounds from each dough, for a total of 24.
  5. Carefully press each round into the mini-muffin pan. Take your time when doing this, and make sure that each round is pressed into the pan, and the top edges are round and even.
  6. Brush the egg wash onto the top rims of the crust.
  7. Using an electric mixer, beat the cream cheese and the sugar until smooth, and then add in the eggs, one at a time.
  8. Add the pumpkin puree and beat to combine. Stir in the vanilla and the pumpkin pie spice.
  9. Spoon the mixture into each mini pie, to the top, but not over-flowing.
  10. Bake for 15-20 minutes or until golden around the edges.
  11. Remove from the oven and let cool for at least 30 minutes.
  12. Top with a dollop of whipped cream, and a dusting of cinnamon or pumpkin pie spice.

Pro Tip: Make your own whipped cream (it’s so easy!!) by whipping ½ c. heavy cream with a ½ tsp of vanilla and 2T of sugar. Combine all ingredients and whip with an electric mixer until you achieve your desired consistency.

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