Tuesday, October 7, 2014

Mini Pumpkin-Pie Bites

If you haven't heard: it's officially Pumpkin Season. Every other Instagram photo, Facebook status, or Tweet is "Pumpkin this", and "Pumpkin Spice Latte that"... and I am not about miss out on this Pumpkin ride. So I gave my try at these little Pumpkin-Pie Bites... with freshly prepared whipped cream, nonetheless.

I was in a slump on what new recipe I wanted to try (there's just so many!) and my handsome-devil of a husband suggested I try to make mini Pumpkin Pies. You see, usually around the Holidays I try my hand at all sorts of mini pies (i.e. apple, pecan, chocolate... you get the picture), and well, he always ends up loving those little pies. If you didn't know, my husband, B, is my certified taste-tester and the best person for the job. (He's brutally honest in the cooking department). If he likes it, I blog it. This time B suggested I try a Mini Pumpkin Pie! And, with delight, I obliged!

All this chatter about Pumpkins lately I couldn't miss this opportunity to play around with Pumpkins and Pie. A match made in October heaven.

Apparently, in our house, the mini's are much better than the whole pie, and in my opinion a lot easier to make (and transport).... You know? For the Holidays and such.

There really isn't a whole lot to these and they're fairly simply to make. There's only a handful of ingredients and if you've never whipped your own cream you're truly missing out.

You'll need:

  • Pumpkin Pie Filling
  • Cream Cheese Frosting
  • Egg
  • Cinnamon
  • Sugar
  • Flour
  • Pie Crust
  • Heavy Whipping Cream

You'll also need a mini muffin pan and a mini-tart shaper, like this one (pictured - right) from The Pampered Chef

Start by pre-heating your oven to 450 degrees. Spray muffin tin with cooking spray and lightly sprinkle with flour. Next, mix your pie filling by combining the Pumpkin Pie, Cream Cheese Frosting, one Egg, Cinnamon, and Sugar. Blend until smooth. 

Next, (if needed) make your pie crust. I used Jiffy and prepared it according to package directions. Once your pie crust is prepared, roll into a large ball. Then pinch off a large quarter-sized amount of pie crust and roll into a small ball. Place a pie crust ball into each mini-muffin tin. Then, using the tart sharper press into mini pie cups. 

Next, fill your mini pie crusts with the pumpkin pie filling. I used a large freezer bag to "pipe" the filling into each pie cup. (Simply fill a large freezer bag with the filling, cut one bottom corner of the bag, and press the filling out of the cut corner). 

Next, place pies into the oven and bake for 10-15 minutes until crust begins to turn golden brown. Carefully, remove pies from the oven and let cool completely. 

Next, whip up your fresh whipped cream. Using a hand mixer, on medium-high, whip fresh whipping cream and 1/2 cup of sugar until it is fluffy and peaks begin to form. This will take about 10 minutes, so be patient. (I promise it's worth it!) I usually whip for a few minutes then let it rest. Then get back to whipping again until it's ready. Once whipped to your desired consistency, cover and place fresh whipped cream in the fridge to chill. 

Once pies are completely cooled, and the whipped cream is nice and chilled, top the mini pies with a generous dollop of whipped cream.

Place mini pumpkin pies in the fridge until you're ready to serve. 

Mini Pumpkin-Pie Bites

by Amanda Hicks
Prep Time: 5 minutes
Cook Time: 10 minutes
(make 14 - 16 Mini Pies)
    For The Mini Pies
    • Pie Crust
    • 1 Pumpkin Pie (15 oz can)
    • 1 cup Cream Cheese Frosting
    • 1 Egg
    • 1/2 teaspoon Cinnamon
    • 1/2 cup Sugar
    • 1 teaspoon flour
    For the Whipped Cream
    • Heavy Whipping Cream (8 oz)
    • 1/2 cup sugar


    For the Pies
    Pre-heat oven to 450 degrees
    Spray mini muffin tin and tart shaper with cooking spray. Lightly sprinkle muffin tin with flour
    Combine pumpkin pie, cream cheese frosting, egg, cinnamon, sugar, and flour in a large bowl. Blend until smooth
    Make pie crust(s) according to package directions. Roll crusts into a large ball and then pinch large, quarter-sized pieces. Using your hands roll into a small ball and place each ball into each muffin tin. Then, using the tart shaper press the small pie balls into mini pie cups
    Fill each pie cup with pumpkin pie filling
    Place mini muffins in the oven to bake for 10 - 15 minutes until crusts begin to turn golden brown
    Remove from oven and let cool on a cooling rack

    For the Whipped Cream
    In a large bowl combine heavy whipping cream and sugar
    Using a hand mixer whip cream and sugar on medium-high speed, allowing cream to rest between mixes
    Cream is ready once it begins to look fluffy and creates peaks
    Cover and place in fridge to chill

    Once mini pies are fully cooled down and the whipped cream is chilled, top each pie with a dollop of whipped cream. Place pies in the fridge until ready to serve.
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