Shelly's Recipe

PUMPKIN PIE BITES

Category: Pies - Cream and Custard

2 refrigerated ready-to roll pie crusts

1 (8 oz) pkg cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 tsp vanilla
1 tsp pumpkin pie spice
Pumpkin-shaped cookie cutter

Optional
1/2 cup chocolate morsels
Vegetable oil
Resealable plastic bags

Preheat oven to 350.

Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box. Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)

Apply egg whites from one egg to the top edges of each pie.

Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined. Spoon mixture into each pumpkin-shaped pie crust. Bake for 12-15 minutes. Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use. Makes 24 pies. Keep refrigerated.