Description
These Whipped Pumpkin Pie Bites are perfectly portable, poppable, and so easy to make!
Ingredients
- 2 whole Pie Crusts, Brought To Room Temperature
- 1 package (8 Oz. Size) Cream Cheese, Softened
- ¾ cups Powdered Sugar
- ¾ cups Pure Pumpkin
- 1 Tablespoon Pumpkin Pie Spice
- 1 container (8 Oz. Size) Whipped Topping, Such As Cool Whip
- Additioal Whipped Cream, For Topping (optional)
Preparation
Preheat oven to 450ºF. Lightly grease a 24-count mini muffin tin with nonstick 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.
In a medium bowl, beat 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.
