Bourbon-Pumpkin Pie Bites
Sarah W. Caron
Created Oct 12, 2011
Fall flavors combine in these mini pies, easy for autumn entertaining.
Bourbon-Pumpkin Pie Bites
- Prep Time 15 min
- Total 55 min
- Ingredients 11
- Servings 12
Ingredients
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 2 eggs
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon vanilla
- 1/4 teaspoon kosher (coarse) salt
- 1/2 cup whipping cream
- 2 tablespoons bourbon
- 1 can (15 oz) pumpkin (not pumpkin pie mix)
Instructions
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Step1Heat oven to 350°F. Unroll pie crust on cutting board. Using rolling pin, roll out crust until slighter thinner. With 4-inch round cookie cutter, cut crust into 12 rounds, gathering scraps and rolling out in order to cut last 3 rounds.
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Step2Gently press rounds into 12 ungreased regular-size muffin cups, pressing folds of dough inside cups around sides to make smooth surface.
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Step3In large bowl, beat remaining ingredients until smooth. Fill each cup to top of dough.
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Step4Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes.
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Step5Run knife around edges of cups to loosen. Turn mini pies out onto cooling rack; turn pies over. If desired, top each with whipped cream. Serve immediately. Store in airtight container in refrigerator.
Nutrition
No nutrition information available for this recipe
Recipe Tips
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