Bourbon-Pumpkin Pie Bites

Blogger Sarah W. Caron from Sarah's Cucina Bella shares recipe for Bourbon-Pumpkin Pie Bites. If you like pumpkin pie, you’ll love this mini version which is laced with bourbon and a perfect hand-held bite.

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Servings 12

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ingredients 11
Prep Time 15 min
Total Time 55 min

Ingredients

1: Pillsbury® refrigerated pie crust, 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)

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Directions

1 Heat 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.
2 Gently press rounds into 12 ungreased regular-size muffin cups, pressing folds of dough inside cups around sides to make smooth surface.
3 In large bowl, beat remaining ingredients until smooth. Fill each cup to top of dough.
4 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes.
5 Run 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.

EXPERT TIPS

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Expert Tips

Canned pumpkin is sometimes labeled as “pure pumpkin.”

There will be a little leftover pumpkin mixture. You can either make a few more pies or make a quick mini pumpkin cobbler. Pour the leftover mixture into a small baking dish and sprinkle with 1 package maple-brown sugar instant oatmeal. Top with 1 teaspoon butter cut into small pieces. Bake at 350°F 25 to 30 minutes.

Nutrition Information

Review & Comments

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Cyndi

report Posted Nov. 28, 2012 11:00 AM

Very good. Used premade tart shells and Jack Daniels because that was what I had. Also made a butter/whiskey/pecan sauce to put over it. (1/4 c whiskey,1/4 c butter,1/4 c pecans, 1/4 cup brown sugar: cook on low til slightly thickened, abt 15 min)

still-learning

report Posted Nov. 19, 2012 1:38 PM

if you are making pumkin pie and don't care for the clove taste, switch it for all spice.

AZoell01

report Posted Jul. 10, 2012 12:03 PM

This is AWESOME! My husband made this but as a big pie! Everyone loved this during Thanksgiving dinner :) But we will be making it again!!

hopegblueeyes

report Posted Nov. 23, 2011 8:46 PM

Just tried these. I was only able to make 9 rounds..maybe I didn't roll the crust thin enough. Cloves are a dominant flavor, but still tastes good. I will try this one again.

skersey

report Posted Nov. 2, 2011 11:02 AM

I have not made these...but was wondering if you could just use the phyllo cups you find in the freezer instead of using pie crust....