Pumpkin Pie BITES !

Hello everyone!

So in the spirit of fall/Halloween I’ve decided to make one of my favorite desserts, PUMPKIN PIE! For some reason I have been into "mini" foods lately I decided to make the pumpkin delights into mini pies as well! I actually found this website on www.bakerella.com which is a great site mainly focusing on the popular Cake Pops. The original recipe is made for using mini muffin trays but I went ahead and used a normal 12 cupcake mold.

Ingredients:
-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

Directions:
1.Preheat oven to 350 degrees.
2.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.

(If you don't have a pumpkin shaped cookie cutter you may just use a cup to make it in a round shape.)

3.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.

4.Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.

5.Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes.

6. 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.