Food Friday - Pumpkin Pie Bites

Pie 1
Be it tiny cupcakes, mini cookies, or mini pies there is just something so cute about miniature desserts that you can help but eat one. 
Or two. 
Okay, I ate three!! 
When I came across Pumpkin Pie Bites on Pinterest the other day (follow my pins) I knew I had to try it immediately. I love miniature desserts because when you eat three you feel full but you actually consumed less calories than an average slice of pie. (1 slice of pie = 350 calories, 1 mini pie bite = 81 calories)  Plus they're just so cute to look at.
Pie 2
Pie 4
Although the Pumpkin Pie Bites recipe might seem a little involved, it was really quite simple. I did make a few changes from the recipe I found to help simplify it and reduce the calories. Also, if you take advantage of the pie scraps you should be able to roll out and cut enough rounds to make 36 pies. No need to make extra filling- I had just enough for 36 pies. Get creative if you don't have a round cutter- a small juice cup will work as long as it's 2 1/2" in diameter.
Pie 3
I took these to my parents house on Sunday night to see what they thought. By Wednesday the container was empty and I was requested to make more Pumpkin Pie Bites for Thanksgiving dinner. I'm thinking they were a hit. They were also the perfect size for my 4 year old niece who can't eat a whole slice of pie. Hopefully this Thanksgiving you're family will love these Pumpkin Pie Bites as much as mine did. (Print the Recipe)

Yield: 24-36 mini bites    Cook Time: 15-20 minutes
  • 2 pre-made, ready to roll pie crusts
  • 1 (8oz) package 1/3 Less Fat Neufchatel cream cheese, softened to room temperature
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 tsp pumpkin pie spice
  • 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. You can then re-roll scrap crust out and cut more rounds. I managed to get 36 rounds.
  • 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, room temperature, or chilled.
  • Serve with whipped cream.


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