Mini Pumpkin Pie Bites
Small, bite-size pumpkin pie tarts with a buttery, flaky pie crust and topped with homemade whipped cream.
Servings: 24 tarts
Ingredients
Butter Pie Crust:
- 1 1/4 cups Flour
- 1/4 to 1/2 teaspoon Salt
- 1/2 cup Unsalted Butter (cold, cut into small cubes)
- 2 Tablespoons to 1/4 cup Ice Cold Water (or Buttermilk or Milk/Vinegar Mixture
- 1/2 teaspoon Vinegar (if not using buttermilk)
Creamy Pumpkin Pie Filling:
- 4 ounces Cream Cheese (softened)
- 1 cup Canned Pumpkin Puree (unsweetened)
- 1/4 cup Melted Butter
- 1 teaspoon Vanilla
- 1 large Egg
- 1 large Egg Yolk
- 1 3/4 cups Powdered Sugar
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Pumpkin Pie Spice
- pinch of Salt
Homemade Whipped Cream:
- 2 cups Heavy Whipping Cream
- 1/2 cup Powdered Sugar
- 1 teaspoon Vanilla (optional)
Instructions
Pie Crust:
- In a bowl or food processor, stir together flour and salt. Slice cold butter into cubes and add to bowl or food processor. Pulse until coarse meal or small peas form.
- Slowly add ice cold water, 1-2 tablespoons at a time to butter-flour mixture. Add vinegar and pulse until it starts to form together. Press dough into a ball.
- Turn the dough onto a lightly floured work surface and roll it out, using a rolling pin. Cut into circles using a 2.5 inch round cookie cutter (or a glass).
- Lightly spray a 24-cup mini muffin pan with non-stick cooking spray. Lightly press each round pie crust circle into each well until the dough comes up the sides.
Pumpkin Filling:
- Preheat oven to 400 degrees. In a mixing bowl, beat cream cheese for 5 minutes until light and fluffy, scraping down the sides often with spatula. Add pumpkin and mix for another 5 minutes.
- Add melted butter and vanilla and mix for 1 minute. Add eggs one at a time, mixing well after each addition. Add powdered sugar, cinnamon, pumpkin spice, and a pinch of salt.
- Pour about 1 Tablespoon of pumpkin pie filling into each pie crust. Place in the oven and bake for about 18-24 minutes or until pie crust starts to have a golden color and the pie filling is baked through.
Whipped Cream:
- In a large bowl, whip heavy cream until stiff peaks form. Fold in powdered sugar. Place a dollop of whipped cream on each pumpkin pie tart. Serve cold or at room temperature.