Easy Pumpkin Pie Bites
Pumpkin Pie Bites are simply sweet and spicy pumpkin filling sandwiched between two layers of buttery, flaky pie dough, rolled and then baked until golden.
Servings: 12 servings
Calories: 191kcal
Equipment
- Offset spatula optional
- Rolling Pin optional
- can opener optional
- nutmeg grater optional
Ingredients
- 2 9 inch round pie crust store-bought or homemade
- 1 tablespoon flour for rolling the pie dough
- ½ cup pumpkin puree
- ¼ cup granulated sugar plus 1 tablespoon for topping.
- ¼ teaspoon ground ginger
- ⅛ teaspoon grated nutmeg
- 2 tablespoons butter melted
- ½ teaspoon ground cinnamon plus ¼ teaspoon for topping
Instructions
- Preheat oven to 350-degrees F (175 C).
- In a medium bowl, stir together the pumpkin puree, ¼ cup of sugar, ¼ teaspoon ground ginger, and ½ teaspoon ground cinnamon. Set aside.
- Roll one of the pie doughs out onto a lightly floured surface.Spread the pumpkin puree mixture evenly onto the pie crust and within ½" of the outer edge.
- Place the second pie crust directly onto the pumpkin puree mixture and press lightly to adhere.
- Use a pizza wheel or paring knife to cut the pumpkin pie stacks into 12 equal wedge slices.
- Starting at the widest edge of each wedge, gently roll each and place them point side down onto a parchment-lined baking sheet.
- Melt the butter in a small bowl. In a second small bowl stir together 1 tablespoon sugar and ¼ teaspoon cinnamon.
- Brush each pumpkin pie bite with melted butter, and sprinkle with the cinnamon sugar.
- Bake in a preheated oven for 50-55 minutes, or until golden brown.
- Cool on a wire rack.
- Serve as is, or with ice cream, or whipped cream.
Video
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.
The pumpkin filling may be made in advance and kept in an airtight container for up to 5 days.
Pumpkin pie bites may be made 24 hours in advance of baking. Store the unbaked pumpkin pie bites in an airtight refrigerator container. Allow to sit at room temperature for 30 minutes. Bake per the recipe instructions.
May be frozen after baking. Store in an airtight freezer container. Label and date. Freeze for up to 3 months. Thaw in the refrigerator overnight.
Nutrition
Serving: 1serving | Calories: 191kcal | Carbohydrates: 22g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 152mg | Potassium: 56mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1648IU | Vitamin C: 0.4mg | Calcium: 11mg | Iron: 1mg
