Thursday, October 28, 2010

Pumpkin Pie Bites (Treats For Co-Irkers)

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!


Mary said...

::raises hand!:: Love Bakerella!

These look fab! I have a feeling I'll be trying these out soon!

Mary xo
Delightful Bitefuls

Megan said...

I want that last one with the whipped cream and chocolate!

Was the pie filling very thick before baking it? I want to use my lattice pie molds to make mini pumpkin pies but I haven't found a recipe for a filling that wouldn't immediately leak out. They are flat-bottomed rather than deep dish.

Mags @ the Other Side of 50 said...

Megan: The batter wasn't very thick.

Jessica @ How Sweet said...

These are so cute and look delish!

The Fajdich Times said...

I made them last year. They are great. I like the last one with the whipped cream:)

June said...

They are adorable Mags - I'll all for the one with whipped cream too.

Barbara @ Modern Comfort Food said...

These are genius, Mags, and I can see why you're such a fan of Bakerella. My theory -- and clearly that of others too -- is that two small bites (OK, three) have fewer calories that one big bite. These look so very good, and they're also perfect for World Series' parties this week.

Nanan said...

Those are as precious as you are! (Can you tell I am from the South using that "p" word?
Amen to store bought pie crust!

Frieda said...


Pie crust challenged? Pshah...if you can make bread, you can make pie crusts. In fact, stay tuned for a tutorial ~

steph said...

Love these! I definitely pick the one with the whipped cream!

Debbie said...

I'd love to know how people get these ideas and the different ways to use pie crusts. I could never think up something like this. I love the idea of making these with ready made crusts even though I enjoy making my own when I'm in the mood! They look delicious and I am going to have to give them a try!

Moogie said...

What? I thought I was the one who brightened your day?

I'll forgive you this time because it's Bakerella you're talking about.

You know how much I love mini-anything.

marla {family fresh cooking} said...

I will gladly raise my hand - of course I love Bakerella. She deserves all of her wonderful success. Met her two times this month, such a neat woman. These pumpkin bites look amazing, great job Mags!

Julie said...

Me, too. I love Bakerella. Just wish I had more time to bake her treats. These look so delicious.

Sue said...

These minis look dangerously delicious! Love the addition of the chocolate and of course, whipped cream:)

Anonymous said...

Margie those look soooo yummy....I wanna be a co-irker....Nan

Design Wine and Dine said...

These are a thing of beauty! So cute!

Oh and isn't it funny how "the turkeys" on the couch can talk themselves into the fact that they, "really didn't have much dessert, just a few of those mini things..."

" how about some pie?!"

stephchows said...

yum! the only problem is I love the pie inside so much more than the crust... so the ratio of pie to crust is in the wrong direction for me lol otherwise adorable!!

Natalie said...

oh my gosh i love love LOVE these! i want to make all sorts of mini pies now :)

Jennifer said...

YUMMY! They are so cute!

Co Irker said...

These were supposed to be for our Halloween pitch-in.

I say "supposed to be" because come 8 am and no treats we went on the hunt for hubs. We coerced - err, I mean, convinced him that we needed those pies NOW.

Can you blame us? Look how dang cute they are!

Don't let their cuteness fool you though - they may be petite in stature but they still pack a powerful pumpkin wallop. Plus because they are so wee you eat one and feel no guilt.

Thank you our perfect, pint sized prestigiator.


Mags @ the Other Side of 50 said...

Co Irker: I heard that you were co-irced. I had intended that to be so. Hubby tells me that there is always so much leftovers when you have pitch-ins that I was happy to hear that you ate these for breakfast. For crying out loud...they had pumpkin in them! It's a fruit! (or vegetable..or something)