Mini Pumpkin Pie Bites
User Reviews
5.0
9 reviews
Excellent
Mini Pumpkin Pie Bites
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Small, bite-size pumpkin pie tarts with a buttery, flaky pie crust and topped with homemade whipped cream.
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Ingredients
Butter Pie Crust:
- 1 1/4 cups flour
- 1/4 to 1/2 teaspoon salt
- 1/2 cup unsalted butter (cold, cut into small cubes)
- 2 Tablespoons to 1/4 cup Ice Cold Water (or Buttermilk or Milk/Vinegar Mixture
- 1/2 teaspoon vinegar (if not using buttermilk)
Creamy Pumpkin Pie Filling:
- 4 ounces cream cheese (softened)
- 1 cup canned pumpkin puree (unsweetened)
- 1/4 cup melted butter
- 1 teaspoon vanilla
- 1 large egg
- 1 large egg yolk
- 1 3/4 cups powdered sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- pinch of salt
Homemade Whipped Cream:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla (optional)
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Instructions
Pie Crust:
- In a bowl or food processor, stir together flour and salt. Slice cold butter into cubes and add to bowl or food processor. Pulse until coarse meal or small peas form.
- Slowly add ice cold water, 1-2 tablespoons at a time to butter-flour mixture. Add vinegar and pulse until it starts to form together. Press dough into a ball.
- Turn the dough onto a lightly floured work surface and roll it out, using a rolling pin. Cut into circles using a 2.5 inch round cookie cutter (or a glass).
- Lightly spray a 24-cup mini muffin pan with non-stick cooking spray. Lightly press each round pie crust circle into each well until the dough comes up the sides.
Pumpkin Filling:
- Preheat oven to 400 degrees. In a mixing bowl, beat cream cheese for 5 minutes until light and fluffy, scraping down the sides often with spatula. Add pumpkin and mix for another 5 minutes.
- Add melted butter and vanilla and mix for 1 minute. Add eggs one at a time, mixing well after each addition. Add powdered sugar, cinnamon, pumpkin spice, and a pinch of salt.
- Pour about 1 Tablespoon of pumpkin pie filling into each pie crust. Place in the oven and bake for about 18-24 minutes or until pie crust starts to have a golden color and the pie filling is baked through.
Whipped Cream:
- In a large bowl, whip heavy cream until stiff peaks form. Fold in powdered sugar. Place a dollop of whipped cream on each pumpkin pie tart. Serve cold or at room temperature.
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Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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