Mini Pumpkin Pie Bites


24 people

Cooking Time

40 minutes

Total Time

40 minutes

  • 2 rounds Puff Pastry - store-bought or homemade

  • 1 cup pumpkin puree

  • 1/2 cup heavy cream

  • 1 egg

  • 1/4 cup brown sugar

  • 3 tbsp granulated sugar

  • 1 tsp pumpkin pie spice

  • 1/2 tsp ground cinnamon

  • 1/4 tsp kosher sea salt

  • 1/2 tsp vanilla extract

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    1. Preheat oven to 350 degrees. Spray two mini muffin tins with baking spray set aside. 
    2. Roll out Puff Pastry on a baking mat or lightly floured surface. Using a 3″ circle or flower shape cookie cutter, cut out 24 pieces. Gently press into the wells of the prepared muffin tins.  Place in the refrigerator to chill. 
    3. Meanwhile, in a large mixing bowl, whisk together the pumpkin puree, heavy cream, egg,  sugars, pumpkin pie spice, cinnamon, salt and vanilla. 
    4. Remove the tins from the refrigerator and fill each crust with 1.5 tablespoons of filling (you can use a #40 cookie scoop to do this). Tap the tins on the counter to create a smooth, even filling. 
    5. Place in the oven and bake for 18-22 minutes or until the crust begins to turn golden brown in  color. Remove from the oven and allow to cool in the tins for 15 minutes before transferring to a wire rack to cool completely. 
    6. Top with whipped cream and a sprinkle of cinnamon, if desired. Serve room temperature or chilled.
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