Mini Pumpkin Pie Bites
2 refrigerated pie crusts
1 (8 oz.) package cream cheese, softened to room temperature
1 C. pumpkin puree
1/2 C. sugar
2 eggs + 1 egg for egg wash
1 tsp. vanilla
1 tsp. pumpkin pie spice
Preheat oven to 350 degrees.
Spray a mini-muffin pan with nonstick cooking spray. Set aside.
Roll the dough or pie crust out on a floured surface with a floured rolling pin.
Using a round biscuit cutter (approx. 3” diameter) cut at least 24 rounds out
Carefully press each round into the mini-muffin pan. Use a dough tamper to push the ends into the pan..
Brush the top edge of the dough with egg wash.
Using an electric mixer, beat the cream cheese and sugar until smooth. Add the 2 eggs, one at a time, beating each until combined.
Add pumpkin puree and beat to combine. Stir in vanilla and pumpkin pie spice.
Spoon mixture into each mini pie crust almost up to the top.
Bake for 15-20 minutes or until golden brown around the edges.
Remove from oven and let cool on a cooling rack, or chill in the fridge for 30 minutes.
Top with whipped cream and sprinkle with more pumpkin pie spice or cinnamon on top and before serving. Keep refrigerated.
Other Options: Top with toasted nuts and salted caramel followed by whipped cream.