Pumpkin Pie Bites

By Texaschef11

Ingredients

• 1 8oz package cream cheese, softened to room temperature
• 1 cup pumpkin puree
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 2 pre-made, ready to roll pie crusts

Details

Servings 24

Preparation

Step 1

- Preheat oven to 350 degrees. Grease and flour (or use nonstick cooking spray) a mini-muffin pan. Set aside.
- On a lightly floured surface, carefully roll the pie crust with a floured rolling pin.
- Using a round cookie or biscuit cutter (approximately 2 1/2 – 3 inches diamater) cut at least 12 rounds out of each pie crust.
- Carefully press each round into the mini-muffin pans. Use your fingers to round the ends into a pie crust.
- Once all the muffin tins are filled with pie crusts, place the entire tray in the freezer while preparing the filling.
- Using an electric mixer, beat the cream cheese until smooth. Add pumpkin and beat to combine.
- Add sugar and beat to combine. Add eggs one at a time, beating each until combined.
- Stir in vanilla and spices.
- Remove prepared muffin tin from the freezer. Fill each mini-pie crust with filling almost up to the top.
- Bake for 15-20 minutes or until golden around the edges. Remove to a wire rack. Let cool. Serve warm or at room temperature.

Makes 24-36 mini pie bites