Pumpkin Pie Minis Recipe…Because Everything Is Adorable When It’s Bite-Sized

This is Bakerella’s picture – not mine!! Beautiful pumpkin shaped mini-pies.

It’s fall (well, not quite here in Southern California, so let’s just pretend) and you know what that means…pumpkin time!! J was nagging at me a couple weeks ago to make her a pumpkin pie. She’s not yet four so cut her some slack. (Spend some time with a preschooler and you’ll understand Freud’s concept of “id”…they’re walking talking examples of this!) Not wanting to cook an entire pumpkin pie, I started searching for alternative recipes and found Bakerella’s Pumpkin Pie Bites recipe. My first attempt was ho-hum but my next attempt was a winner! I tweaked it slightly and the recipe is listed below. I incorporated it into my Halloween Party spread and I may even make them for Thanksgiving. Although, Curt says he prefers traditional pie, so we’ll see.

Of course, I didn’t take any pictures of my pies so you’ll just have to use your imagination and reference Bakerella’s page until I make them again.

In all of my cooking, I use organic ingredients whenever possible, but you can also swap for the conventional counterpart.

Pumpkin Pie Minis

Ingredients

Pie dough – enough for one covered pie (2 crusts). I made mine from scratch, but you can also use pre-made refrigerated dough.

8 oz organic cream cheese, room temperature
1/2 cup organic sugar
14 oz (1 can) organic canned pumpkin (*sooooo…I just noticed that Bakerella’s recipe doesn’t say 1 CAN, it says 1 CUP…well, mine are real pumpkin-y!)
3 organic eggs
1 teaspoon organic vanilla
2 teaspoons pumpkin pie spice
3″ round cookie cutter

Optional
Whipped Cream (I stabilize mine for displaying at parties)

Directions

Preheat oven to 350 degrees Farenheit.
Use the cookie cutter to cut 24 discs (12 from each pie crust). If using refrigerated dough, you will need to roll the dough thinner than it comes out of the package.
Press dough into a 24 cup mini muffin tray. Make sure there is a little bit of dough overlapping outside of each pie. It makes it easier to get them out of the muffin tin.
Brush egg white from one egg to the top edges of each pie. (I didn’t do this and my pies didn’t get that nicely browned hue. They still tasted great!)
Mix cream cheese and sugar together until well-blended. If you don’t do this, you’ll have little white blobs of cream cheese throughout the filling.
Add canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pie crust.
Bake for 15 – 18 minutes.
Remove pies to cool.

Once cooled, it’s a little tricky to get them out of the muffin tin. I wiggled the edges of the crust and used a very small spatula to remove the pies. (It was the spatula that came with my mini-Cuisinart.)

Add whipped cream to each pie just before serving, or if you want to do ahead, use stabilized whipped cream. I put mine in a zip top bag and cut a small hole in the corner so I could pipe a circle on top of each pie.

Makes 24 pies. Keep refrigerated.

Read more at http://www.bakerella.com/pumpkin-pie-bites/#EAKoUuFWyTOJ7dHZ.99








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