Mini Pumpkin Pie Bites
I love mini pumpkin pies for Friendsgivings or a low-key Thanksgiving. They’re so easy to make, you can have them ready in no time! Plus, they’re the perfect size to share with friends or family. The best part is that you're not sacrificing the flavor of traditional pumpkin pie. You're just making it bite-sized! I like to use a gluten-free flour blend Cup4Cup for the crust because it has great texture and flavor.
Ingredients
- 1 can pumpkin puree
- ⅛ teaspoon Nutmeg
- ½ teaspoon Cardamom
- 1 teaspoon Ground Cinnamon
- ¼ cup granulated sugar
- ½ teaspoon salt
- Freshly whipped cream heavy cream, vanilla extract, and a dash of granulated sugar
Instructions
- Preheat the oven to 425 degrees.
- Roll out your pie crust disk. Transfer the pie crust to a pie pan. Remember that the edges of the pie don't matter because you're using only the interior of the pie.
- Combine pumpkin puree, granulated sugar, salt, and spices in a medium bowl.
- Pour the pumpkin pie filling into the pie crust.
- Bake in the oven for 15 minutes. Then, reduce the heat to 350 degrees and bake for about 45 minutes. The top should be golden brown.
- Cool completely on a wire rack.
- Once the pie is completely cooled, take a circular cookie cutter and cut out circles starting at the center of the pie.
- Line up the mini pumpkin bites on a tray and top with fresh whipped cream and a sprinkle of cinnamon.
- Enjoy! You have eight individual pumpkin pies!
Tried this recipe?Let us know how it was!