With a craving for pumpkin pie the other day, I decided to make some pumpkin pie bites.
The madness behind this plan was that I could freeze them and take out a bite whenever I need a pumpkin fix.
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
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.
1/2 cup sugar
1/2 tsp. salt
1/2 tsp. pumpkin pie spice
1/2 tsp. cinnamon
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.
She Who Could Not Eat Just One