Easy Pumpkin Pie Bites #desserts #bites #bars #cakes #easy

Easy Pumpkin Pie Bites #desserts #bites #bars #cakes #easy

Every one of the kinds of Homemade Pumpkin Pie pressed into immaculate versatile fall dessert – Easy Pumpkin Pie Bites… .

One reason why I adore the fall is on the grounds that Miss Pumpkin ventures on the platform once more.

On the off chance that you adore pumpkin pie and are worn out on holding up until Thanksgiving these pumpkin pie nibbles are the ideal method to get your fix, but on the other hand they're extraordinary to pack up and give as a Thanksgiving bring home blessings. Make up a group of these simple pumpkin pie chomps and bring them into the workplace or potluck. At that point simply kick back and observe how quick they vanish.

Easy Pumpkin Pie Bites #desserts #bites #bars #cakes #easy

Also try our recipe : Best Ever Zucchini Bread #zucchini #desserts #healthycake #yummy #pie

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

Instructions :

  1. Preheat oven to 350 degrees.
  2. Grease and flour (or use nonstick cooking spray) a mini-muffin pan. Set aside.
  3. Roll the dough or pie crust out on a floured surface with a floured rolling pin.
  4. 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)
  5. Carefully press each round into the mini-muffin pan. Use your fingers to round the ends into a pie crust.
  6. Brush egg wash from one egg to the top edges of each pie.
  7. Using an electric mixer, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating each until combined.
  8. Add pumpkin puree and beat to combine. Stir in vanilla and pumpkin pie spice.
  9. Spoon mixture into each mini pie crust almost up to the top.
  10. Bake for 15-20 minutes or until golden around the edges.
  11. Remove from oven and let cool on a cooling rack, or chill in the fridge for 30 minutes.
  12. Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top and before serving. Keep refrigerated.
  13. * Pies will be puffy when they come out of the oven, but will sink back down when cooled.


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