Pumpkin Pie Bites

I found these little Pumpkin Pie Bites on Bakerella and thought they were adorable. She cut hers with a pumpkin shaped cookie cutter so they looked like little baby pumpkins. Since it was after Halloween and I was making mine for a donor reception I was catering for work I decided to make mine look like miniature pies. I think they turned out really cute and they tasted just like pumpkin pie. I think they would look really nice for Thanksgiving on a tiered plate with some other bite size desserts.

Pumpkin Pie Bites

from Bakerella

2 refrigerated ready-to-roll pie crusts

8 oz. cream cheese, room temperature

1/2 cup sugar

1 cup canned pure pumpkin

3 eggs

1 tsp vanilla

1 tsp pumpkin pie spice

round cookie cutter

Optional:

1/2 cup chocolate chips

vegetable oil

ziploc plastic baggie

Preheat oven to 350 degrees. Use cookie cutter to cut out 12 circle shapes from each pie crust. You will need to roll the dough a little thinner than it comes out of the box.

Press dough shapes into a 24 mini muffin tray (I used the Pampered Chef one). 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 throughly combined. Spoon mixture into each pie crust. Bake for 12-15 minutes. Remove pies to cool. Makes 24 mini 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 Ziploc baggie and cut the corner off. Drizzle on pies.