Pumpkin Pie Bites

 

It’s fall, people! Yes it is! It is the perfect time of year. I love so many things about fall: the crisp air, the bright colors, the warm tea and cider, but most of all I like the pumpkin.  I am sure some of you can understand. I am probably not the only one addicted to pumpkin. And I do mean addicted…..I wish I could live off of pumpkin this time of year.

These little pie bites are absolutely perfect for you “pumpkin-lovers,” like me.  Rest assured these little “thangs” were not the first pumpkin recipe I made this fall. I made a bunch of pumpkin chocolate chip cookies. They are also amazing; might even share them with you some other time! Anyways, back to today’s recipe. These are not too hard to make, and are just right to take to any fall festivals or get-togethers. They are small, delectable, and down right adorable! So get into your kitchen right now and whip up a batch!

Recipe originally from Bakerella. Please, check it out. 🙂

Pumpkin Pie Bites

♥ 2 cups flour
♥ 1/3 cup sugar
♥ 3/4 cup cold butter, cubed
♥ 2 egg yolks
♥ 1/4 cup sour cream
♥ 3 tablespoons ice cold water

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♥ 8 oz. cream cheese, room temperature
♥ 1/2 cup sugar
♥ 1 cup canned pumpkin
♥ 3 eggs
♥ 1 teaspoon vanilla
♥ 1 teaspoon pumpkin pie spice
♥ Pumpkin-shaped cookie cutter

Optional*
♥ 1/2 cup chocolate morsels
♥ Vegetable oil
♥ Re-sealable plastic bags

• Combine 2 cups flour and 1/3 cup sugar in a food processor. Add butter and pulse until until it comes together in small pieces. You can also use a pastry cutter to cut the butter into the flour.
• In a small bowl stir, egg yolks, sour cream and water together. Stir into flour mixture.
• Knead the dough until a ball forms. Cover with plastic wrap and pat into a disc. Chill for about an hour or place in the freezer until dough is easy to work with.
• Meanwhile, preheat oven to 350 degrees.
• Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
• Once dough is done chilling, divide dough into 12 portions
• 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.
• 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.

*To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.