Whipped Pumpkin Pie Bites
These Whipped Pumpkin Pie Bites are perfectly portable, poppable, and so easy to make. With just a few ingredients and hardly any prep time, you can have your pumpkin pie in bite-sized form!
Servings: 24 pie bites
- 1 (14.1 ounce) box refrigerated pie crusts (2 crusts per box), brought to room temperature
- 1 (8 ounce) package cream cheese, softened
- ¾ cup powdered sugar
- ¾ cup pure pumpkin
- 1 tablespoon pumpkin pie spice
- 1 (8 ounce) container whipped topping, such as Cool Whip
Preheat oven to 450F. Lightly grease a 24-count mini muffin tin with non-stick cooking spray. Set aside.
Unroll both pie crusts onto a flat surface. Using a round biscuit cutter or cookie cutter, cut 24 circles from dough.
Place each circle into each muffin well and lightly press down and up sides to form a crust.
Bake for 8-10 minutes, or until crusts are lightly browned. Remove from oven and cool completely. (See note below)
In a medium bowl, beat the cream cheese and powdered sugar with an electric mixer or stand mixer with fitted paddle attachment until smooth and creamy.
Mix in pumpkin and pumpkin pie spice until fully incorporated. Gently fold in whipped topping until combined.
Spoon pumpkin mixture into cooled pie crusts. Top with whipped cream and a dusting of pumpkin pie spice, if desired.
Refrigerate until ready to serve.
Crust will shrink when baking, which is normal. If needed, use the back of a spoon or small shot glass to lightly press down on bottom and sides of crust immediately when it comes out of the oven to make a deeper indentation for filling.
Leftover pumpkin mixture can be refrigerated and used as a dessert dip. Serve with graham crackers, vanilla wafers, or pretzels, if desired.
Adapted from my Caramel Pumpkin Cheesecake Dip
Serving: 1g | Calories: 51kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 30mg | Potassium: 24mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1192IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg