pumpkin pie bites

Bakerella takes baking to a whole new level an easy, peasy and super duper breezy level that is. I’ve had a blast making her cake pops and now well - these bite size pumpkin pie bites are going to be a family favorite for a long, long time. 

Sometimes, the cost of the toll that has to be paid with a slice of pie is too high.  But for a bite size,  it’s just right - Hop over to Bakerella and check out all of her fun recipes.  Trust me you’ll be hooked!!

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

Optional
1/2 cup chocolate morsels
vegetable oil
re-sealable plastic bags

Directions:

Preheat oven to 350 degrees. Use your pumpkin shaped cookie cutter to cut 12 pumpkin shapes from each pie crust (you will need to roll the dough thinner than it comes out of the box.)
Press 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 thoroughly combined. Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes. Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.

Makes 24 pies. Keep refrigerated.

To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.