Happy Thanksgiving everyone! I just had to share one more pumpkin recipe. First time making this one, not hard just more time consuming. Pumpkin pie bites are basically the same as a pumpkin pie, just mini size as you can see. I wasn’t sure if they would be a big hit, simply because of all the pie crust. You don’t get as much filling as you do crust, but everyone seemed to enjoy them. Definitely worth making again.
Iyou have read my post on apple pie, you will find the recipe that I use for all my pastry. It can be found on the Tenderflake Pie Pastry box or click on the link below.
To make these delicious little bites, make your pastry, roll it out, cut your circles and insert into the mini muffin tins. This mini muffin pan is quite large, it makes 48. If you are someone who makes mini muffins, you would totally benefit from this pan! Anyways, once you have completed the pastry part, you need to make the pumpkin pie filling. Follow ingredients and instructions below. This recipe actually makes enough filling for one pie.
- 1 Small Can Pumpkin Puree or 1/2 the large can
- 2 Eggs
- 1 Cup Brown Sugar
- 1 Tsp Cinnamon
- 1/2 Tsp Nutmeg
- 1/4 Tsp Ginger
- 1 Cup Milk
- Mix all ingredients together using mixer or a whisk
Fill your mini pie shells 3/4 full. Cook at 350 degrees for 20 minutes or until the pumpkin filling is cooked. One way to tell if it is cooked is the filling with crack slightly on the top. Once they are done remove them from the pan and cool on a rack. Before serving top with thick and stiff whip cream. Enjoy!