Pumpkin Pie Bites
User Reviews
5.0
102 reviews
Excellent
Pumpkin Pie Bites
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Pumpkin pie bites are everything you love about a smooth and creamy homemade pumpkin pie, in a cute & tasty bite-sized portion!!
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Ingredients
- 2 rounds pie dough, homemade or store bought
- 1 cup pumpkin puree
- ½ cup heavy whipping cream
- 1 egg
- ¼ cup brown sugar
- 3 tablespoons granulated sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon kosher sea salt
- ½ teaspoon vanilla extarct
- whipped cream, for topping
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Instructions
- Preheat oven to 350°F. Spray two mini muffin tins with baking spray. Set aside.
- Roll out pie dough on a baking mat or lightly floured surface. Using a 3-inch circle or flower-shaped cookie cutter, cut out 24 pieces. Gently press into the wells of the prepared muffin tins. Place in the refrigerator to chill.
- Meanwhile, in a large mixing bowl, whisk the pumpkin puree, heavy cream, egg, sugars, pumpkin pie spice, cinnamon, salt, and vanilla.
- Remove the tins from the refrigerator and fill each crust with 1½ tablespoons of filling (you can use a #40 cookie scoop). Tap the tins on the counter to create a smooth, even filling.
- Place in the oven and bake for 18-22 minutes or until the crust begins to turn golden brown. Remove from the oven and cool in the tins for 15 minutes before transferring to a wire rack to cool completely.
- Top with whipped cream and a sprinkle of cinnamon, if desired. Serve at room temperature or chilled.
Equipments used:
Notes
- Use a cupcake tin. Use a 4-inch diameter cookie cutter to stamp out your dough. Press into the wells of a cupcake tin. Note: the crust will not come all the way up the side of each cupcake well.
- Use a 4-inch diameter cookie cutter to stamp out your dough. Press into the wells of a cupcake tin. Note: the crust will not come all the way up the side of each cupcake well.
- Heat the oven to 350°F and pre-bake the crust for 10-13 minutes.
- Add the pumpkin filling so the crust is about ¾ of the way full and bake for about 20-25 more minutes or until the filling has set.
- Allow them to cool in the tin before removing them.
- Store mini pies, covered, in the fridge for 3-4 days or freeze for 4-6 weeks. For best results, thaw in the refrigerator.
- Chill the dough for 1-2 hours.
- Heat the oven to 350°F and pre-bake the crust for 10-13 minutes.
- Add the pumpkin filling so the crust is about ¾ of the way full and bake for about 20-25 more minutes or until the filling has set.
- Allow them to cool in the tin before removing them.
Nutrition Information
Show Details
Serving
24g
Calories
39kcal
(2%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Cholesterol
14mg
(5%)
Sodium
30mg
(1%)
Potassium
31mg
(1%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
1672IU
(33%)
Vitamin C
1mg
(1%)
Calcium
10mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 39 kcal
% Daily Value*
| Serving | 24g | |
| Calories | 39kcal | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 30mg | 1% |
| Potassium | 31mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1672IU | 33% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
102 reviews
Excellent
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