Pumpkin Pie Bites
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 46
Ingredients
Crust2 1/2 Cups all-purpose flour3/4 teaspoon salt2/3 cup shortening8 to 10 Tablespoons cold waterFilling8 oz cream cheese, room temperature1/2 cup sugar1 cup canned pumpkin3 eggs (2 whole eggs and 1 egg white)1 teaspoon vanilla1 teaspoon pumpkin pie spice
Crust
1. Preheat oven to 350 degrees
2. Spray mini-muffin tin with cooking spray.
3. In medium bowl stir together flour and salt. Using a fork or pastry blender, cut in shortening until pieces are pea-size.
4. Sprinkle 1 tablespoon of the water over part of flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all the flour mixture is moistened. Divide in have; form each half into a ball.
5. On a lightly floured surface use a rolling pin to roll out one ball of dough to 1/16 - 1/8 in thickness as desired.
6. Use a medium sized biscuit cutter to cut crust then form circle to mini-muffin cup taking care not to trap air under the crust.
7. Apply egg white to the top edges of each pie
Filling
1. Beat cream cheese and sugar with electric mixer until smooth.
2. Mix in canned pumpkin, 2 whole eggs, vanilla, and pumpkin spice until combined completely.
3. Spoon mixture into crusts and fill all the way to the top of crust.
4. Bake at 350 degrees for 12 - 15 minutes
5. Remove pies from tray to cool and repeat with 2nd ball of crust.
NOTE: Place muffin tray in the freezer to cool quickly for reuse.
Serving Size: makes 44 - 48 bites
Number of Servings: 46
Recipe submitted by SparkPeople user LGAUDIN.
1. Preheat oven to 350 degrees
2. Spray mini-muffin tin with cooking spray.
3. In medium bowl stir together flour and salt. Using a fork or pastry blender, cut in shortening until pieces are pea-size.
4. Sprinkle 1 tablespoon of the water over part of flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all the flour mixture is moistened. Divide in have; form each half into a ball.
5. On a lightly floured surface use a rolling pin to roll out one ball of dough to 1/16 - 1/8 in thickness as desired.
6. Use a medium sized biscuit cutter to cut crust then form circle to mini-muffin cup taking care not to trap air under the crust.
7. Apply egg white to the top edges of each pie
Filling
1. Beat cream cheese and sugar with electric mixer until smooth.
2. Mix in canned pumpkin, 2 whole eggs, vanilla, and pumpkin spice until combined completely.
3. Spoon mixture into crusts and fill all the way to the top of crust.
4. Bake at 350 degrees for 12 - 15 minutes
5. Remove pies from tray to cool and repeat with 2nd ball of crust.
NOTE: Place muffin tray in the freezer to cool quickly for reuse.
Serving Size: makes 44 - 48 bites
Number of Servings: 46
Recipe submitted by SparkPeople user LGAUDIN.
Nutritional Info Amount Per Serving
- Calories: 98.2
- Total Fat: 6.1 g
- Cholesterol: 48.2 mg
- Sodium: 156.7 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 0.4 g
- Protein: 2.7 g
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