Easy Pumpkin Pie Bites

• Produce

  • 1 cup Pumpkin puree

• Refrigerated

  • 2 Eggs + 1 egg

• Baking & Spices

  • 1 tsp Pumpkin pie spice
  • 1/2 cup Sugar
  • 1 tsp Vanilla
  • 1 Whipped cream

• Dairy

  • 1 (8oz package Cream cheese

• Other

  • Homemade All Butter Pie Crust or 2 pre-made, ready to roll pie crusts

Found on sugarapron.com

Description

Ingredients

• Homemade All Butter Pie Crust or 2 pre-made, ready to roll pie crusts
• 1 (8oz) package cream cheese, softened to room temperature
• 1 cup pumpkin puree
• 1/2 cup sugar
• 2 eggs + 1 egg for egg wash
• 1 tsp vanilla
• 1 tsp pumpkin pie spice
• Whipped cream

Directions

• Preheat oven to 350 degrees.
• Grease and flour (or use nonstick cooking spray) a mini-muffin pan. Set aside.
• Roll the dough or pie crust out on a floured surface with a floured rolling pin.
• Using a round cookie or biscuit cutter (approximately 3 inches diamater) cut at least 24 rounds out ( or 12 rounds of each pie crust, if using store bought)
• Carefully press each round into the mini-muffin pan. Use your fingers to round the ends into a pie crust.
• Brush egg wash from one egg to the top edges of each pie.
• Using an electric mixer, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating each until combined.
• Add pumpkin puree and beat to combine. Stir in vanilla and pumpkin pie spice.
• Spoon mixture into each mini pie crust almost up to the top.
• Bake for 15-20 minutes or until golden around the edges.
• Remove from oven and let cool on a cooling rack, or chill in the fridge for 30 minutes.
• Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top and before serving. Keep refrigerated.
• * Pies will be puffy when they come out of the oven, but will sink back down when cooled.