Pumpkin Pie Bites Recipe posted by Staff Writer Pin Share Tweet Email Jump to Recipe This is one of the very first blog recipes I ever tried! These cute Pumpkin Pie Bites are originally from Bakerella, and they have been one of my favorite holiday treats for the past five 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 pumpkin pie bites make perfect holiday appetizer treats and will disappear in no time! Making the Crusts Easy peasy. You will need to roll the dough thinner than it comes out of the box, but that’s it. You just use a cookie cutter to cut 12 crust circles. Press the dough circles 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 The Pumpkin Pie Bites Filling Whisk cream cheese, sugar, canned pumpkin, eggs, vanilla and pumpkin pie spice together until thoroughly combined. You can do this in a standing mixer, with an electric mixer — or by hand. Now, carefully spoon the mixture into each little pie crust. If you don’t have a steady hand, try putting it in a piping bag or large kitchen syringe to make this step less messy. Could this be any easier? No. These also could not be any cuter — or more delicious! Continue to Content Mini Pumpkin Pies Yield: approximately 4 dozen These pie bites make perfect holiday appetizer treats and will disappear in no time! Print Ingredients 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 Instructions 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).
