Pumpkin Pie Bites
**Edit: I have updated the photos and text in this post since it’s original posting date in 2010. This was one of my very first blog posts, and at that time I didn’t include much text (if any), and the photo was pretty horrible.
This is one of the very first blog recipes I ever tried! The recipe is originally from Bakerella, and it has been one of my favorite holiday treats for the past 5 years.
In truth, pumpkin pie can be a little overwhelming for me. Sometimes the texture is just a little too…. goopy. But I’ve found that these little pie bites are so perfectly portioned that there is no texture issue at all! You get the perfect amount of crust to filling and (in my case) a heaping dollop of whipped cream to top it off.
These pie bites make perfect holiday appetizer treats and will disappear in no time!
- 2 refrigerated pie crusts
- 8 oz. cream cheese, room temperature
- 1/2 cup sugar
- 1 cup canned pumpkin
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- Optional: whipped cream
- Preheat oven to 350ºF.
- Use a cookie cutter to cut 12 crust circles. You will need to roll the dough thinner than it comes out of the box.
- Press dough into a 24 cup mini muffin tin. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
- Brush egg whites or milk over the top edges of each pie.
- In a stand mixer, whisk cream cheese, sugar, canned pumpkin, 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
- Spoon mixture into each pie crust.
- Bake for 12-13 minutes, until puffed and set.
- Remove pies to cool and repeat with second pie crust.
- Cover and chill pies until serving (best served chilled). Top with a stabilized whipped cream before serving (I used Cool Whip).