I love cooking from scratch, but sometimes you just want quick & easy and these pumpkin pie bites are exactly that!
Just a few ingredients (if you don't count the homemade whipped cream that you will probably already be making) and minimal preparation – these little pies pack a lot of flavor!
I like making mini versions of desserts for several reasons:
Portion control – it is easier to stick to your diet when you don't have to be the judge of how big a serving to take
Easier to Serve – there is no need to worry about having extra pie cutters, serving spoons, etc. Everyone can just grab one and go!
Perfect for parties – we always think of “finger foods” as appetizers…why not desserts as well?
This recipe is basically the classic Libby's pumpkin pie recipe, just in miniature form. You can use store-bought pie crust (or you can make the pie crust from scratch using the recipe that I shared in my other pumpkin pie recipe – that one is completely “from scratch”, right down to the filling).
If you have children in school and they do anything for Thanksgiving (our school used to do a “mock Thanksgiving feast” in the younger grades), this would be great to send in – the kids will love getting their own personal pumpkin pies!
- Preheat oven to 425F.
- Roll out pie dough; use a 3" round cookie or biscuit cutter to cut a bunch of rounds.
- Place each circle into a mini muffin tin and form into a small pie crust.
- Combine pumpkin, eggs and evaporated milk together until well blended.
- Fill each mini pie shell with pumpkin mix.
- Bake for 15 minutes
- Reduce temperature to 350F and bake another 20 minutes or until toothpick inserted in middle comes out clean.
- Remove from the oven and allow to cool completely on wire rack.
- Top with whipped cream and serve.