Savvy Entertaining

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.

Great plan!

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!

Enjoy!

Ingredients

Cream together butter, cream cheese and flour.

Work into a soft dough then chill for an hour.

Shape dough into a ball about the size of a walnut.

Drop into greased muffin cup.

Tamp down dough (use a tart tamper that is generously floured, a spoon or a shot glass).

You want the dough to cover the bottom and sides of the cup.

Dough-lined cups… uniformity is not my forte.

Mix the pumpkin filling.

Pour into cups, filling almost to full.

Bake, cool, enjoy! Num, num, yum.

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.

She Who Could Not Eat Just One