Monday, September 10, 2012

Pumpkin Pie Bites

This time of year is the best. The crisp air, the falling leaves, and pumpkin pie. Try these individual pumpkin pies this year, instead of making a whole pie. They'll be a huge hit!


You'll Need:

  • 2 refrigerated ready-to roll pie crusts
  • 8 oz. cream cheese, room temperature
  • 1/2 cup sugar
  • 1 cup canned pumpkin
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon pumpkin pie spice
  • whipped cream


Preheat oven to 350 degrees.
  1. Use cookie cutter to cut 12 circle shapes from each pie crust (about 3.5 inches wide). You will need to roll the dough thinner than it comes out of the box.
  2. Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
  3. Apply egg whites from one egg to the top edges of each pie.
  4. Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
  5. Spoon mixture into each pumpkin-shaped pie crust.
  6. Bake for 12-15 minutes.
  7. Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use. When serving, add a dollop of whipped cream to the top if you'd like!
Makes 24 pies. Keep refrigerated.

Happy pumpkin pie season!

1 comment:

  1. We always host all of my husband's family over for dessert on Thanksgiving Day. This is perfect since it's already portioned out! Thanks for the great recipe!!