Best Pumpkin Pie Bites Recipes

PUMPKIN PIE BITES RECIPE BY TASTY

Steps:

• In a bowl, mix the dry ingredients thoroughly.
• Add the eggs and pumpkin, and mix.
• Gradually add the evaporated milk, mixing constantly.
• Preheat oven to 350°F (180˚C).
• With a jar lid, cut 12 4-inch (10 cm) circles out of the pie crust. Press into each of the cups of a greased muffin tin.
• Pierce the bottoms of the crust gently with a fork.
• Fill each pie crust to the top with filling.
• Bake for 20-30 minutes, until top of crust becomes golden brown.
• Add your favorite ice cream or whipped cream with a pinch of cinnamon powder.
• Enjoy!

PUMPKIN PIE PHYLLO BITES

Steps:

• Preheat the oven to 350 degrees F. Put the pumpkin pie filling, heavy cream and egg in a large bowl and mix well. Spoon the filling into 30 ready-made mini phyllo shells, filling no more than 3/4 full. Place the filled shells on a baking sheet and bake for 30 minutes. Garnish with chopped pecans, if desired.

BOURBON-PUMPKIN PIE BITES

Steps:

• Heat oven to 350°F. Unroll pie crust on cutting board. Using rolling pin, roll out crust until slighter thinner. With 4-inch round cookie cutter, cut crust into 12 rounds, gathering scraps and rolling out in order to cut last 3 rounds.
• Gently press rounds into 12 ungreased regular-size muffin cups, pressing folds of dough inside cups around sides to make smooth surface.
• In large bowl, beat remaining ingredients until smooth. Fill each cup to top of dough.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes.
• Run knife around edges of cups to loosen. Turn mini pies out onto cooling rack; turn pies over. If desired, top each with whipped cream. Serve immediately. Store in airtight container in refrigerator.

PUMPKIN PIE BITES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Roll out dough a little thinner than how it comes. Use cookie cutter or equivalent to cut 12 round shapes from each pie crust.
• 3. Press dough shapes into a 24 cup mini muffin pan. Apply egg whites from one egg to the top edges of each crust.
• 4. Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and seasonings together until thoroughly combined. Spoon mixture into each pie crust to 3/4 full.
• 5. Bake for 12-15 minutes (toothpick should come out clean when inserted into center of pie). Remove from oven and cool on wire rack. Serve. Also fun to have a can of whipped cream in a bowl of ice next to the pies for self-service topping.

MINI PUMPKIN PIE BITES

Steps:

• 1. Preheat oven to 350 degrees F. Lightly grease mini muffin tin.
• 2. Remove dough from package. Roll the pie dough slightly thinner.
• 3. Use a circular cookie cutter to cut 12 circular shapes from each pie crust (24 total)....slightly larger than the mini muffin cups in the pan.
• 4. Press the dough circulars into each cup in the mini muffin pan.
• 5. In a small bowl, separate 1 egg white from egg yolk, reserving the egg white. Brush egg whites on the top edges of each pie dough.
• 6. In a medium bowl, blend cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and seasonings together until thoroughly combined.
• 7. Spoon mixture into each pie dough.
• 8. Bake for 12-15 minutes.
• 9. Remove from oven and cool on wire rack for 20 minutes.
• 10. Carefully remove each mini pie bite, place on platter, serve, and enjoy!

LOW CARB PUMPKIN PIE BITES!

Steps:

• Using a hand mixer... whip your cream cheese
• add your eggs and whip with the cream cheese
• add pumpkin
• add the spices, liquid stevia and vanilla
• Spray your muffin pan and spoon in.. makes 24
• Bake at 350 for 28-35 min.
• let cool for a bit.. loosen around the edges and finish cooling..