I'd like to take a moment to ask "Who loves Bakerella?" (Raise your hands if you do.) As a lover of all that is sweet, cute, adorable, mini, perfect, and allow me to say cute again, I always look forward to visiting her website for ideas, inspiration and mainly just because she brightens my day. I've wanted to make these mini pumpkin bites since I saw them on her site last year, but it wasn't until I saw them in Betty Crocker's Fall Baking that I finally got around to making them.
I'm not nearly as sweet, cute, adorable, mini, or perfect as Bakerella, so I skipped the whole process of adding a stem to these delicious little bites, but make no mistake, these are some tasty treats. I'm planning on making them again for Thanksgiving for all those "stuffed turkeys" lounging on my couch watching football. They always say they're too full for dessert, but something magical happens when you put out a plate of "minis." They'll eat them, I promise you.
Oh, and for the record, the main reason I love Bakerella is that she uses packaged refrigerated pie crusts for this recipe. (This is important for those of us who are pie crust challenged.)
Pumpkin Pie Bites (a Bakerella recipe from Betty Crocker's Fall Baking) makes about 30 mini pies
1 package (2 crusts) refrigerated pie crusts, softened as directed on the box.
3 eggs, divided
1 (8 oz) package cream cheese, softened
1/2 cup sugar
1 cup canned pumpkin (not pumpkin pie mix)
1 tsp vanilla
1 tsp pumpkin pie spice
1/2 cup semisweet chocolate chips
1/2 tsp vegetable oil
Bring pie crusts to room temperature for 15 minutes. Unroll pie crusts and on a lightly floured surface, use rolling pin to roll out each crust to about 12 inches. Use 2 1/2 inch round cookie cutter to cut 15 rounds from each crust.
Preheat oven to 350 degrees. In a small bowl, beat one egg white (reserve yolk.) Brush dough rounds with egg white.
Press rounds, egg wash side up, into 30 miniature muffin cups.
In medium bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add pumpkin, reserved egg yolk, remaining two eggs, the vanilla and pumpkin pie spice. Beat on medium speed until smooth. Spoon one generous tablespoon of filling into each dough cup.
Bake 25-30 minutes or until filling is set and crust is lightly browned. Cool 5 minutes before removing from pan to cooling rack.
In a small microwave-safe bowl, microwave chocolate chips on high for one minute, stirring once, until softened and chips can be stirred smooth. Stir in the oil. Spoon into a small resealable food-storage plastic bag and seal bag. Cut off tiny corner of the bag. Squeeze bag to drizzle chocolate over cooled pied. Store in refrigerator.
You may be tempted into doing this to one of your little pies. I was. Added YUM!