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Pumpkin Pie Bites

Author: Christopher Kosovich

Ingredients

  • 2 Homemade Dough Crusts or store bought pie crust store bought already comes with 2 per package
  • 8 oz Cream Cheese softened to room temperature
  • 1 cup canned pumpkin puree not pumkin pie filling
  • 1/2 cup Granulated Sugar
  • 3 large Eggs one is for the egg wash
  • 1 tsp Vanilla Extract
  • Optional Topping: whipped cream cool whip, etc.
  • 2 tsp Pumpkin Pie Spice

Instructions

  • Preheat the oven to 350 degrees.
  • Grease the mini muffin tins with nonstick cooking spray and set aside.
  • Gently roll out your homemade pie dough on to a floured surface with a rolling pin. If you're using store bought crust, gently unroll onto the surface - no rolling pin required.
  • Using a 2" cookie cutter, cut 24 rounds out of your dough.
  • Using your fingers, gently transfer the cut dough to the mini muffin tin and gently press into shape.
  • Crack one egg into a small bowl and beat with 1 tablespoon of water to create an egg wash. Brush the egg wash onto the top of each pie crust. Set aside.
  • Using a hand or stand mixer, beat the cream cheese and granulated sugar until smooth.
  • Add one egg and beat until combined followed by the second egg.
  • Add the pumpkin puree and beat to combine.
  • Beat in the vanilla extract and pumpkin pie spice.
  • Spoon about 1 tablespoon of pumpkin batter into each mini pie crust. It should be about 80% filled.
  • Bake for 15-18 minutes and cool for about 30 minutes prior to topping.
  • Top with whipped cream, cool whip or marshmallow cream followed by an extra pinch of pumpkin pie spice.