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Mini Pumpkin Pie Bites

Mini Pumpkin Pie Bites


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Why have one giant pumpkin pie when you can have mini bite-sized pieces of pie whenever that craving for sweet squash hits? Like a two-bite dessert ravioli, these bitty mouthfuls are just another reason to be thankful for pumpkin spice season.MORE+LESS-

Updated September 24, 2019

Make with

Pillsbury Pie Crust

2

boxes Pillsbury™ Refrigerated Pie Crust

1

cup canned pumpkin puree (NOT pumpkin pie filling)

2

teaspoons pumpkin pie spice

1/2

cup butterscotch chips (optional)

1/2

teaspoon sea salt flakes (optional)

Hide Images

  • 1

    Heat oven to 400°F. Line workspace with a large piece of parchment. Open first box of pie crust and unroll both crusts. Slice each in half, then arrange the halves, rounded edges facing in toward the center, to create a large square (crusts may overlap a bit). With a rolling pin, roll the square into a rectangle.

  • 2

    Use a knife to lightly score 2 x 2-inch squares on the dough. Brush surface of dough with 1 beaten egg (save remaining beaten egg for the top crust).

  • 3

    In a large bowl, stir together pumpkin puree, 1 egg, brown sugar and pumpkin pie spice. Spoon filling into the center of each scored square.

  • 4

    Roll second box of pie crusts into a large rectangle on another piece of parchment. Gently lay this crust on top of the pumpkin puree layer.

  • 5

    With a pastry cutter, cut into individual 2 x 2-inch squares. Brush top crusts with remaining beaten egg and sprinkle with sugar and cinnamon. Bake for 18-22 minutes, or until pie squares turn light golden around the edges.

  • 6

    Optional: Allow to cool to room temperature. Melt butterscotch chips in the microwave, transfer to a plastic bag, snip a small corner from the bag and drizzle atop pumpkin squares. Sprinkle with sea salt. Allow butterscotch topping to harden before serving. To serve, gently pull pie bites apart and enjoy!

Expert Tips

  • When rolling out the pie crusts to create a square, it’s easier to do this step on a piece of parchment paper in a baking sheet. Then, once you’re finished assembling, you’re already on the pan and ready to bake!
  • If you don’t have a pastry cutter, you can use a knife instead. A pastry cutter will seal the edges of the pie crust as it cuts, so you will have to manually close the edges of the mini pie bites if you use a knife.

Nutrition Facts

Serving Size: 1 Serving
Calories
700
Calories from Fat
310
% Daily Value
Total Fat
34g
52%
Saturated Fat
14g
70%
Trans Fat
0g
Cholesterol
90mg
30%
Sodium
720mg
30%
Potassium
140mg
4%
Total Carbohydrate
94g
31%
Dietary Fiber
1g
6%
Sugars
27g
Protein
5g
Vitamin A
130%
130%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:

1 1/2 Starch; 0 Fruit; 5 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Looking for more ways to get your pumpkin fix this fall? Forget the lattes. Tuck away the classic pie. These pretty little bites are easy to whip up and even easier to share. Like two-bite dessert ravioli, these insanely irresistible littles are the perfect size for nibbling, noshing and sneaking into your midnight. Or morning. Or whenever the moment is that dessert cravings call.

Watch the video: Mini Pumpkin Pies