I planned on sharing these Mini Pumpkin Pie Bites earlier this week, but I had a technical glitch with my camera ( 🙁 ) and so they are just getting posted today. But that’s ok, because they are delicious little treats that are perfect if you need a last minute Turkey Day dessert – or breakfast, or yummy little snack. You are going to love these Pumpkin Pie Bites because they don’t take nearly as long to bake as a normal pie does and they are crazy delicious! They have been a complete hit. I have seriously had to fend my kids off of them so that I had some around long enough to snap a few pictures of and they have both asked for them for Birthday treats. I love that you can have just a “bite” of pie if that’s all you really want. But I won’t judge if you have a few bites – I know I would! Let me get you the recipe so that if you’d like to make them for Turkey Day, you can get to it. Luckily, if you’ve been planning for a traditional Thanksgiving, you probably already have most of the ingredients on hand.
- 1 9- inch pie pastry
- 3/4 cups 100% pumpkin puree not pumpkin pie filling
- 1 cup sugar
- 1/4 + 1/8 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/4 + 1/8 teaspoon ginger
- 1/8 teaspoon cloves
- 3/4 teaspoon pumpkin pie spice
- 2 eggs
- 1 1/2 Tablespoon milk
- sweetened whipped cream or ice cream
Preheat oven to 350 degrees. Roll crust until it is thin, or until you can almost see through it. (If you are short on time, the prepackage crust works just fine, just make sure you roll it a little thinner after you unroll it). Use a circle cutter or a cup with about a 3-inch diameter and cut out 24 circles or one for each cup in your mini muffin pan. I get nearly enough out of my first roll, but find I have to re-roll my scraps for two to three mini crusts depending on how close I cut my circles and how thin I get the crust rolled. Next, spray your mini-muffin tin with non-stick cooking spray and line each muffin cup with a mini crust. Set aside.
Combine pumpkin, sugar, salt, cinnamon, ginger, cloves, pumpkin pie spice, eggs and milk in a mixing bowl and mix well. Spoon filling into pie crusts so that they are about 3/4 full. You should have just enough filling to get the job done. Bake for 20-25 minutes or until crust is done and pumpkin is just about set. Let cool in muffin tin for 15 minutes and then move to wire rack so the crust stays crisp and flaky. Serve with a spoonful of sweetened whipped cream or ice cream.