Pumpkin Pie Bites

I love mini food and I love baking in my mini muffin tins.  So when I came across these from Bakerella.com , I couldn’t resist making them for my bible study gals.  I know pumpkin pies are normally made during thanksgiving, but if you add a pumpkin face to them you can eat them in October:)  They were super easy and fun to make!   20131015-210400.jpg

What you’ll need:

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

Optional 1/2 cup chocolate morsels vegetable oil re-sealable plastic bags

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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.  Apply egg whites from one egg to the top edges of each pie.

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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. Makes 24 pies. Keep refrigerated.

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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.  Or you can add cool whip and pop one in your mouth for a yummy midnight snack!  Either way you must enjoy!

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