Bakerella's Pumpkin Pie Bites – a delicious recipe with roll pie crusts, cream cheese, sugar, pumpkin, eggs, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees.
2
Use cookie cutter to cut 12 pumpkin shapes from each pie crust.
3
You will need to roll the dough thinner than it comes out of the box.
4
Press dough shapes into a 24 cup mini muffin tray.
5
(Make 12 at a time, alternating cups to make sure pie crusts dont overlap each other.
6
).
7
Apply egg whites from one egg to the top edges of each pie.
8
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
9
Spoon mixture into each pumpkin-shaped pie crust.
10
Bake for 12-15 minutes.
11
Remove pies to cool and repeat with second pie crust.
12
Place the muffin tray in the freezer to cool it quickly for re-use.
402
kcal
Calories
27
g
Fat
28
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 refrigerated ready-to roll pie crusts, 8 ounces cream cheese, room temperature, ½ cup sugar, 1 cup canned pumpkin, and more.
Yes, Bakerella's Pumpkin Pie Bites falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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