Easy Pumpkin Pie Bites with Buttery Crust

Easy Pumpkin Pie Bites with Buttery Crust

These tasty pumpkin pie bites are loaded with the perfect pumpkin flavor you love in bite size form. This perfect fall recipe has a buttery, flakey crust packed with a creamy pumpkin filling.

Course Dessert

Cuisine American

Keyword Fall Recipes, Pumpkin

Prep Time 30

Cook Time 15

Total Time 45

Servings Bites

Calories 250kcal

Author Darcey Olson

Ingredients

Pumpkin Pie Bites

2 uncooked pie crusts *Note 1
8 oz cream cheese, softened to room temperature
1 cup canned pumpkin puree *Note 2
½ cup granulated sugar
3 large eggs, divided
2 tsp pumpkin pie spice
1 tsp vanilla extract
Optional Topping: whipped cream, cool whip, etc.

Homemade Pie Crust Dough

2½ cups All-purpose Flour, spooned and leveled
1 tsp salt
6 tbsp unsalted butter, cold and cubed
⅔ cup vegetable shortening, cold
½ cup Ice Water

Instructions

Homemade Pie Crust

In a large bowl, whisk together the flour and salt.
Use a pastry cutter or knife to cut the butter and vegetable shortening into the flour mixture until you have coarse crumbs. Do not overwork the ingredients.
Measure 1/2 cup of water into a glass. Add the ice and stir so the water chills. Re-measure to have a total of 1/2 cup of water (some of the ice will melt causing more than the original measurement). Stir in the ice cold water, one tablespoon at a time, until the dough forms a ball.
Transfer the dough to a floured surface. Using floured hands, fold the dough into itself until the flour and fats have combined. If the dough feels a bit dry, dip your fingers in the leftover ice water and continue to fold. If it's too sticky, sprinkle on a very small bit of flour and refold until it's no longer sticky.
Form two balls and wrap in plastic wrap. Refrigerate for a minimum of 2 hours.

Pumpkin Pie Bites

Preheat the oven to 350°F.
Grease the mini muffin tins with nonstick cooking spray and set aside.
Transfer the pie dough balls to a floured surface and gently roll with a rolling pin. If using store bought crust, gently unroll the pie crusts onto the surface - no rolling pin required.
Using a 2" cookie cutter, cut 24 rounds out of your dough.
Using your fingers, gently transfer the cut dough to the mini muffin tin and gently press into shape.
Crack 1 egg into a small bowl and beat with 1 tablespoon of water to create an egg wash. Brush the egg wash onto the top of each pie crust. Set aside.
Using a hand or stand mixer, beat the cream cheese and granulated sugar until smooth.
Add 1 egg and beat until combined . Add the remaining egg and beat until combined.
Add the pumpkin puree and beat to combine.
Beat in the vanilla extract and pumpkin pie spice.
Spoon about 1 tablespoon of pumpkin batter into each mini pie crust. It should be about 80% filled.
Bake for 15-18 minutes and cool for about 30 minutes prior to topping. (*Note 3)
Top with whipped cream, cool whip or marshmallow cream followed by an extra pinch of pumpkin pie spice.

Notes

Note 1 - Store bough pie crust comes with the 2 crusts you need. You do not need 2 boxes.

Note 2 - Make sure to use pumpkin puree, not pumpkin pie mix.

Note 3 - The pumpkin filling will be super puffy when you remove it from the oven and will look "overfilled". Have no fear, they will deflate back to the normal level when cool.

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