Friday, October 16, 2009

Foodie Friday: Pumpkin Pie Bites

Bakerella does it again. She makes the cutest, yummiest treats on her blog. I just couldn't resist trying my hand at her latest creation, Pumpkin Pie Bites. She wasn't lying when she said that these are really, really easy. They are. I'll give the recipe here, but if you want more detailed instructions, stop by her blog. I can't wait to take these to our mom's group Halloween party today.

2 refrigerated ready-to roll pie crusts
8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
1. Using a pumpkin shaped cookie cutter, cut out 12 pumpkins out of each pie crust. (You will have to roll it out a bit thinner and use the scraps to get out 12.)
2. Place pumpkins in a mini muffin tin. (Alternate cups to avoid overlapping. You will need to bake in two batches.) Leave the stems sticking out of the muffin cup and gently place the rest around the inside of the cup. Smooth the extra around the rim.
3. Separate one egg and brush whites around the edge of crust.
4. Mix cream cheese, pumpkin, and remaining two eggs until smooth. Add vanilla and pumpkin pie spice.
5. Spoon pumpkin mixture into the crusts.
6. Bake at 350 for 12-15 minutes.
7. Remove to wire rack to cool. (Place muffin pan on the freezer between batches to cool it quickly.)

Store in refrigerator.

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