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Bourbon-Pumpkin Pie Bites

(2)

5 reviews

15 min prep time
55 min total time
11 ingredients
12 servings

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Fall flavors combine in these mini pies, easy for autumn entertaining.

Sarah Caron

October 12, 2011

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)

Steps

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.

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

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 135.6

% Daily Value

Total Fat: 6.5g; 10%
Saturated Fat 3.0g 15%
Cholesterol: 39.9mg; 13%
Sodium: 143.7mg; 6%
Total Carbohydrate: 17.3g; 6%
Dietary Fiber 1.2g 5% Sugars 7.2g
Protein: 1.6g

% Daily Value*:

Vitamin C: 2.50%; 2%
Calcium: 2.50%; 2%
Iron: 4%; 4%

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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