Whipped Pumpkin Pie Bites – a delicious recipe with Pie Crusts, Cream Cheese, Powdered Sugar, Pumpkin, Pie Spice, Topping. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 450u00b0F. Lightly grease a 24-count mini muffin tin with nonstick cooking spray. Set aside.
2
Unroll both pie crusts onto a flat surface. Using a round biscuit cutter or cookie cutter, cut 24 circles from dough. Place each circle into each muffin well and lightly press down and up sides to form a crust.
3
Bake for 8-10 minutes, or until crusts are lightly browned. Remove from oven and cool completely.
4
In a medium bowl, beat cream cheese and powdered sugar with an electric mixer or stand mixer with fitted paddle attachment until smooth and creamy. Mix in pumpkin and pumpkin pie spice until fully incorporated. Gently fold in whipped topping until combined.
5
Spoon pumpkin mixture into cooled pie crusts. Top with whipped cream and a dusting of pumpkin pie spice, if desired. Refrigerate until ready to serve.
258
kcal
Calories
17
g
Fat
25
g
Carbs
3
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 whole Pie Crusts, Brought To Room Temperature, 1 package (8 Oz. Size) Cream Cheese, Softened, 3/4 cups Powdered Sugar, 3/4 cups Pure Pumpkin, and more.
Yes, Whipped 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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