- Your favorite pie dough..or use one of the recipes on this blog.
- Pumpkin pie filling
- Whipped cream
- Mix pie dough, roll out as for pie.
- Using a small round cookie cutter, (I used a 1 3/4″ cookie cutter) cut as many bites as you will need.
- Prick each bite with a fork.
- Bake at 450º for 8 minutes or until golden in color.
- Cool, then pipe or spoon on filling. If piping, you can use a plastic baggie, fill halfway with filling, cut a small hole in one corner of the baggie and squeeze out the filling onto the baked pie crust round.
- Use the same method for whipped cream, pipe or spoon on top of the pumpkin.
- Sprinkle with cinnamon.
Cooked Pumpkin Pie Filling:
- 2 cups pumpkin, cooked
- 1 3/4 cups milk
- 1 1/4 cups brown sugar
- 2 eggs
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- 4 tablespoons cornstarch
- In a saucepan, whisk together all ingredients.
- Cook over medium heat until thickened, stirring constantly.
- Cool filling in fridge until ready to use.
- Yields: 2 cups
- You will need 1 cup filling for 30 pie bites.
Oh, I know how would love these! My little pumpkin pie lover! And they’re cute.
These look good I wish I had a few of them right now to go with my tea.
I really enjoyed looking at the Girls Can cook Link. What yummy looking recipes! I’m so hungry now. :+) Thank You for the Link
That’s a great website and I also have their cookbook.