Monday, October 19, 2009

{Recipe Club} Pumpkin Pie Bites

We haven't started our Recipe CLub yet, but I found such I cute recipe of the season I absolutely need to share with you. Let me know if you are not gonna fall for this cute little pumpkin. Irresistible! I've already made it twice and I just can't get enough of it!

So easy to make, and they are as good as they look!

A mini muffin baking pan comes very useful. And if you don't have a pumpkin shaped cutter, just use a round cutter and make the stems with the scraps. That's how I did it and it works just fine.

Make sure to press each stems over the edge and on the side of the dough before filling. Coming out of the oven they look all puffed up..

.. but once they cool down they flat down to the dough like in the very beginning. Then decoration is of your choice. Chocolate drizzled for a cool look. This would be great looking for Thanksgiving, but I bet you won't wait that long to try them out, nop not possible! Too dang cute :)

you can leave them plain, great orange looking ready for a pince of whipped cream.. mmmmm yummi!

Or make them your Halloween delightful treats! This is my favorite :)

{This great recipe and pictures aren't my doing, but are provided by Bakerella ! Great site with great recipes! Thank YOUU!}

Pumpkin Pie Bites
2 refrigerated ready-to roll pie crusts
8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter
1/2 cup chocolate morsels
vegetable oil
re-sealable plastic bags
Preheat oven to 350 degrees.
Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
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 pumpkin-shaped pie crust.
Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.
Makes 24 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 re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.
Note: The pumpkin shaped cutter should be 3 3/4 inches wide, or round cutter of about the same size. Pumpkin pie spice is a mixture of cinnamon, ginger, nutmeg and allspice.
Enjoy and let me know how yours came out!

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