Pumpkin Pie Bites
INGREDIENTS
2 refrigerated ready-to-roll pie crusts
8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pure pumpkin
3 eggs
1 tsp vanilla
1 tsp pumpkin pie spice
round cookie cutter
Optional
1/2 cup chocolate chips
vegetable oil
ziploc plastic baggie
DIRECTIONS
Preheat oven to 350 degrees. Use cookie cutter to cut out 12 circle shapes from each pie crust. You will need to roll the dough a little thinner than it comes out of the box.
Press dough shapes into a 24 mini muffin tray (I used the Pampered Chef one). 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 pie crust.
Bake for 12-15 minutes. Remove pies to cool.
Makes 24 mini 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 Ziploc baggie and cut the corner off. Drizzle on pies.
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