One of the things I love about Fall other then wearing cardigans and drinking warm beverages, is making goodies that include pumpkin. I've been with my husband for ten years and before being with him, believe it or not, I had never had Pumpkin Pie!
I know, I know, what was I thinking, right?! It wasn't that I didn't want to. I remember going to a couple friends houses around the holiday season and would see it, but would never try it. In my family growing up the popular pie I was raised with was Sweet Potato Pie. It's delicious and is still my favorite pie.
Once I gave Pumpkin Pie a try at my first Thanksgiving with my in laws, I never looked back. I've been loving and trying any and everything that has pumpkin in it. Tons of desserts, drinks and soups. I can't believe I was missing out on something so delicious.
My husband says I more than make up for missing out on Pumpkin Pie during my childhood because now when Fall and Winter is near, I go pumpkin crazy and there's always something with pumpkin being made during this time of year. Which is why I want to share with you these delicious Pumpkin Pie Bites I've been making for the last few years thanks to the lovely Bakerella! I stumbled on her blog about four years ago and have been a follower ever since. If you've never been on her blog I suggest you go check it out. She's such a pro at making cake pops and all things that are sweet.
These Pumpkin Bites are so easy to make and take little to no time to make. They will definitely impress your friends and family, enjoy!
Makes 24
Ingredients
2 refrigerated ready-to roll pie crusts
8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter (I used a circle cutter which works too)
Directions
Preheat your oven to 350 degrees.
Use your cookie cutter to cut 12 circles (or pumpkin shaped cookie cutter) from each pie crust. You will need to roll the dough thinner than it comes out of the box so that you can get 12 out of it.
Once cut, place your dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until the mixture is well combined.
Spoon mixture into each pie crust.
Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust.
2 refrigerated ready-to roll pie crusts
8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter (I used a circle cutter which works too)
Directions
Preheat your oven to 350 degrees.
Use your cookie cutter to cut 12 circles (or pumpkin shaped cookie cutter) from each pie crust. You will need to roll the dough thinner than it comes out of the box so that you can get 12 out of it.
Once cut, place your dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until the mixture is well combined.
Spoon mixture into each pie crust.
Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust.
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