Pumpkin Pie Bites

2 refrigerated ready-to roll pie crusts

8 oz. cream cheese, room temperature

1/2 cup sugar

1 cup canned pumpkin

3 eggs, divided

1 tsp. vanilla

1 tsp. pumpkin pie spice

Pumpkin-shaped cookie cutter

 

***Preheat oven to 350 degrees***

1. Use 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.)

2.  Apply egg whites from one egg to the top edges of each pie.

3.  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.

4.  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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: