Pumpkin Pie Bites

Here we go, it's September!

That means I can start making 'fall' desserts and food without having to explain anything!

I love fall, it is my favorite season. Things are getting cooler, colorful, and cozy. Halloween and Thanksgiving are around the corner. Holidays are a BIG deal to me, I love them! I love to decorate and I love to spend time with family.

My first 'fall' item is PUMPKIN.

Can't go wrong with it. Especially when its bite sized! I found this recipe from Bakerella back in June and have been dying to make it since.

Let's get started!

Pumpkin Pie Bites

You need:

Mix the Nom Noms together.

(Did you see? I got a new mixer!!! I named him Artie.)

Cut out pumpkin shapes on the pie crust

I alternated them so they wouldn't touch each other while cooking.

Using a pastry brush, rub egg whites on the pie crust then fill with the mixture.

Bake them for about 10 to 15 min.

And then, viola!

MMMM, delicious!

Pumpkin Pie Bites

2 refrigerated ready-to roll pie crusts

8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter

Preheat oven to 350 degrees.
Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.

Makes 24 pies. Keep refrigerated.

Note: The cutter I used was 3 3/4 inches wide, but if you don’t have one, don’t worry. Just use a round cutter around that size or slightly smaller to cut circle shapes out of the dough. Then make stems with the scraps. Press each stem over the edge and down the side of the dough before filling.

Pumpkin pie spice is a mixture of cinnamon, ginger, nutmeg and allspice.