I’ve shared this recipe before, but it bears repeating. Sooooo yummy!
These are easy to make, quick to bake and just as yummy as traditional pumpkin pie. Especially piled high with whipped cream and a dusting of cinnamon!
Pumpkin Pie Bites
Crust:
1./2 cup butter
3-4 ounce of cream cheese (3 oz. if you have a small pack or cut a large pack in half)
1 cup flour
Soften butter and cream cheese, blend together with flour until a soft dough forms. It will be sticky. Cover and chill for one hour or overnight.
Preheat oven to 350 degrees.
Using a greased mini-muffin tin, roll dough into walnut-sized balls and drop one in the tin. Use a tart tamper (or the back of spoon – or a shot glass if you have one) to smoosh the dough into the bottum and up the sides of the muffin cup.
Fill with pumpkin filling and bake for about 15-20 minutes until pumpkin is set and dough is starting to brown. Remove from oven, let cool, devour.
Pumpkin Filling:
1/2 cup sugar
1/2 tsp. salt
1/2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1 egg
3/4 cup pumpkin
1/2 cup evaporated milk
Beat egg, blend in pumpkin and milk then stir in dry ingredients. Mix well. Pour into crust-lined muffin cups and bake.
Garnish with whipped cream and a dusting of cinnamon.
