Mini Pumpkin Pie Bites Recipes

Steps:

• In a bowl, mix the dry ingredients thoroughly.
• Add the eggs and pumpkin, and mix.
• Gradually add the evaporated milk, mixing constantly.
• Preheat oven to 350°F (180˚C).
• With a jar lid, cut 12 4-inch (10 cm) circles out of the pie crust. Press into each of the cups of a greased muffin tin.
• Pierce the bottoms of the crust gently with a fork.
• Fill each pie crust to the top with filling.
• Bake for 20-30 minutes, until top of crust becomes golden brown.
• Add your favorite ice cream or whipped cream with a pinch of cinnamon powder.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Roll each pie crust out onto a floured surface to a rough rectangle about 11 inches square. Cut each pie crust into 12 3-inch rounds. Fit the little pie crust circles into 24 mini pie dishes.
• Separate one egg, and place the egg white into a small bowl. Beat the egg white until slightly frothy, and brush the edges of each mini pie crust with egg white. Place the remaining yolk into a bowl, and beat with remaining 2 eggs. Mix the softened cream cheese, sugar, pumpkin, vanilla extract, and pumpkin pie spice into the eggs to make a smooth filling. Spoon about 2 tablespoons of the filling into each crust.
• Bake the pies in the preheated oven until the crust edges are golden brown and the filling is set, about 15 minutes. Allow to cool before eating.

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• In medium bowl, stir all ingredients except whipped topping until blended. Pour 1/4 cup of mixture into each muffin cup.
• Bake about 30 minutes or until muffin tops are golden brown and edges are starting to pull away from sides of pan. Cool 10 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve with 1 generous tablespoonful whipped topping.

Steps:

• 1. Preheat oven to 350 degrees F. Lightly grease mini muffin tin.
• 2. Remove dough from package. Roll the pie dough slightly thinner.
• 3. Use a circular cookie cutter to cut 12 circular shapes from each pie crust (24 total)....slightly larger than the mini muffin cups in the pan.
• 4. Press the dough circulars into each cup in the mini muffin pan.
• 5. In a small bowl, separate 1 egg white from egg yolk, reserving the egg white. Brush egg whites on the top edges of each pie dough.
• 6. In a medium bowl, blend cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and seasonings together until thoroughly combined.
• 7. Spoon mixture into each pie dough.
• 8. Bake for 12-15 minutes.
• 9. Remove from oven and cool on wire rack for 20 minutes.
• 10. Carefully remove each mini pie bite, place on platter, serve, and enjoy!

Steps:

• Line small serving plate with waxed paper. Roll each level tablespoon cold pack cheese food into a ball; place on waxed paper-lined serving plate. Refrigerate 10 to 15 minutes for easier handling.
• With end of toothpick, draw ridges around balls to resemble pumpkins. Dip bottoms of cheese balls in chopped peanuts.
• Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves. Store in refrigerator.