Jack-O-Lantern Pie Bites


I love Bakerella. I wanted a little snacky thing for John to bring to his Halloween party (besides the peanut butter pumpkins), so I headed over to her site and found these cuties (mine aren't the cuties- they are actually kind of scary). I have made mini-pumpkin pies before, but never thought to draw jack-o-lantern faces on them!

I didn't feel like getting out my piping bag and tips, so I used a toothpick in melted chocolate. As you can see- clearly not as cute and well done as Bakerella's. Oh well.

Pumpkin Pie Bites

by Bakerella


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
Pumpkin-shaped cookie cutter

Optional
1/2 cup chocolate morsels
vegetable oil
re-sealable plastic bags

Preheat oven to 350 degrees.
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.

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.

Note: The cutter I used was 3 3/4 inches wide, but if you don’t have one, don’t worry. Just use a round cutter around that size or slightly smaller to cut circle shapes out of the dough. Then make stems with the scraps. Press each stem over the edge and down the side of the dough before filling.

Pumpkin pie spice is a mixture of cinnamon, ginger, nutmeg and allspice.

Crystal  – (November 5, 2009 at 8:11 PM)  

Such a cute idea! I want to make these now!

Jennifer  – (November 6, 2009 at 10:21 PM)  

I made these a few weeks ago and they were such a hit! I had leftover filling, so I put it in a frozen pie shell and baked it to make a whole pumpkin pie! It's such an easy fillung recipe!

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