Bakerella's Pumpkin Pie Bites
- Ready In:
- 25mins
- Ingredients:
- 7
- Yields:
-
24 pies
- Serves:
- 24
ingredients
- 2 refrigerated ready-to roll pie crusts
- 8 ounces cream cheese, room temperature
- 1⁄2 cup sugar
- 1 cup canned pumpkin
- 3 eggs
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
directions
- Preheat oven to 350 degrees.
- Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
- 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.).
- Apply egg whites from one egg to the top edges of each pie.
- Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
- Spoon mixture into each pumpkin-shaped pie crust.
- Bake for 12-15 minutes.
- Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I love my Taste of Home cookbook most of all. I'm into making breads, desserts, and healthy meals.