Sunday, October 21, 2012

Pumpkin Pie Bites

One of the best parts of fall are all of the yummy, comfort foods.  I love pumpkin pie but it is always fun to find different twists and the traditional dessert.  Also on my list: pumpkin cheesecake and pumpkin cake.

Pumpkin Pie Bites

2 Pre-made pie crusts
1 Cup pureed pumpkin
8 oz. fat-free cream cheese (at room temp.)
1/2 Cup Splenda
1 Tsp. vanilla
1 Tsp. cinnamon
1/2 Tsp. ginger
2 Eggs

Preheat oven to 350 degrees.  Combine pumpkin, cream cheese, eggs and Splenda until smooth.  Add vanilla, cinnamon and ginger.

Next, roll out the pie crust to be slightly thinner than it comes packaged.  To cut the individual crusts, I used a flower-shaped cookie cutter.  You could also use a circle cookie cutter or cut circles freehand using a paring knife.  Spray a muffin tin with cooking spray and press in the crust.

Fill the crusts above halfway with the filling.  You don't want to over-fill them or they get kind of messy!

If you used the flower-shaped cookie cutter and want to make the bites into "pockets", just fold the petals towards the center.

Bake at 350 degrees for 15-20 minutes, then let cool on a wire rack.  Top with whip cream  - and serve!  Store in a covered container and refrigerate.


  1. These look delicious! I might even try to make some:)

  2. Hello~just discovered your blog. This is such a wonderful recipe. Very similar to apple blossoms. I'm looking forward to making these over the holiday.

    Sweet wishes,

    P.S. your word verification is *very difficult* to read. It may discourage others too from leaving a note.

  3. What a great idea! These look so yummy. I might have to give this a try.

  4. these look really good, I think I might try these and other flavors as well, like cherry, apple ect

  5. Oooh, these recipes look so good! I'm going to have to try some :)


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