pumpkin pie bites

It's cold today.  Fall is here.  I've unpacked my electric blanket.  It's pumpkin time!

here's what you'll need (plus 1/2 cup sugar which I forgot to photograph)

cut out some pumpkin shapes

stuff them mercilessly into mini muffin cups and coat top edges with whites from one egg

mix the remaining ingredients thoroughly

and spoon into the prepared muffin cups

bake at 350 for 12-15 min.  they'll come out like heavenly little pumpkin clouds 

once they've cooled, decorate with melted chocolate

store in the refrigerator

keepin' it real - here's the two I messed up

I used a Bakerella recipe and followed it precisely.  The pie crusts were too thick, so I'll need to roll them thinner next time.  They also tasted a little plain.  Next time I'll add 1/2 to 1 teaspoon each of cinnamon and nutmeg.  That should do the trick.

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

Method:

Cut 12 pumpkin shapes from each pie crust and press dough 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, 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.