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Bourbon-Pumpkin Pie Bites

Bourbon-Pumpkin Pie Bites
  • Prep 15 min
  • Total 55 min
  • Ingredients 11
  • Servings 12
Fall flavors combine in these mini pies, easy for autumn entertaining.
By Sarah W. Caron
Created October 12, 2011

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)

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.

  • 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.

No nutrition information available for this recipe
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