Happy Thanksgiving! These mini treats are a perfect alternative to traditional pumpkin pie. This recipe is so mild and creamy, I absolutely loved how they turned out. I paired the pies with a simple homemade whipped cream topping and a sprinkle of cinnamon. They can be served without topping or with a small spoon of vanilla ice cream. These little pies received rave reviews so definitely give this recipe a try!
Ingredients
Pumpkin Pie
- 2 refrigerated ready to roll pie crust (one box)
- 8 oz. cream cheese, room temperature
- ½ cup sugar
- 1 cup canned pumpkin (small can of pumpkin is plenty)
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice (a mixture of cinnamon, ginger, nutmeg, and allspice)
- Drinking glass about 3.5” wide
Whip Cream Topping
- 1 cup heavy cream
- 4 tablespoons confectioners' sugar, sifted
- 1 teaspoon vanilla extract
- Cinnamon to sprinkle on top
1. Preheat oven to 350°
2. Roll out pie crust, use rolling pin to roll the dough slightly thinner than how it comes out of the box
3. Using rim of the glass, press circles from the rolled pie crust
4. Press circles of dough into a mini muffin tray – make sure to alternate the cups so the crusts don’t overlap (see picture below)
5. Brush egg whites from one egg on the edges of each pie
6. In large mixing bowl mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla extract, and pumpkin pie spice together until thoroughly combined
7. Spoon mixture into pie crusts – fill to the top
8. Bake for 15 minutes
9. Remove pies to cool completely. Place the muffin tin in the freezer to cool quickly before re-using
10. For topping: beat together heavy cream, confectioners sugar, and vanilla
11. Fill a zip lock bag with topping and cut one of the bottom corners. Pipe on to mini pies and sprinkle with cinnamon.
Recipe yields about 24 mini pies.
Please find original recipe here: Pumpkin Pie Bites
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