Pumpkin Pie Bites Food

PUMPKIN PIE BITES (NO BAKE)

Steps:

• Line a baking sheet with parchment paper or wax paper and set aside.
• To a food processor, add pumpkin puree, maple syrup, cinnamon, nutmeg, cloves and salt. Process to combine, about 30 seconds.
• And add oats and walnuts. Process until just combined, about 1 minute.
• Add white chocolate chips. Process until just combined, about 30 seconds to 1 minute.
• About a tablespoon or so for each ball, roll mixture into balls and place onto prepared baking sheet.
• Place in the fridge for about 30 minutes or so to chill and firm up a little more. Enjoy! Note: Properly store leftovers in an airtight container in the fridge and enjoy within a week.

PUMPKIN PIE BITES RECIPE BY TASTY

Steps:

• In a bowl, mix the dry ingredients thoroughly.
• Add the eggs and pumpkin, and mix.
• Gradually add the evaporated milk, mixing constantly.
• Preheat oven to 350°F (180˚C).
• With a jar lid, cut 12 4-inch (10 cm) circles out of the pie crust. Press into each of the cups of a greased muffin tin.
• Pierce the bottoms of the crust gently with a fork.
• Fill each pie crust to the top with filling.
• Bake for 20-30 minutes, until top of crust becomes golden brown.
• Add your favorite ice cream or whipped cream with a pinch of cinnamon powder.
• Enjoy!

PUMPKIN PIE PHYLLO BITES

Steps:

• Preheat the oven to 350 degrees F. Put the pumpkin pie filling, heavy cream and egg in a large bowl and mix well. Spoon the filling into 30 ready-made mini phyllo shells, filling no more than 3/4 full. Place the filled shells on a baking sheet and bake for 30 minutes. Garnish with chopped pecans, if desired.

PUMPKIN PIE BITES

Steps:

• 1) Preheat oven to 325°F. Spray or oil two mini muffin tins holding 24 mini muffins each.
• 2) In a large bowl, mix the almond flour, cinnamon, ginger, cloves, nutmeg, salt, and cornstarch (or arrowroot) together.
• 3) Add maple syrup and whisk mixture until there are no lumps. Add eggs and whisk (or use a hand beater) to mix well. Add vanilla extract, pumpkin puree, and evaporated milk and mix well.
• 4) Pour mixture into mini muffin tins to the top of each cup.
• 5) Bake for 15 - 20 minutes until cooked through. Cool for about 10 minutes before gently removing these mini pie bites from the pans. Enjoy!

PUMPKIN PIE CUPCAKES

Steps:

• For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray.
• Whisk the flour, pumpkin pie spice, baking powder and salt together in a large bowl. Whisk the pumpkin puree, granulated sugar, butter, eggs, milk and vanilla together in a medium bowl. Pour the pumpkin mixture into the flour mixture, and gently fold until just incorporated (it's OK if there are some lumps).
• Bake until the tops spring back when pressed, 24 to 28 minutes, rotating the tin halfway through. Let the muffins cool in the pan for a few minutes, then transfer to a rack to cool completely. (The cupcakes can be made up to 2 days before and refrigerated in an airtight container.)
• For the pie crust cutouts: While the muffins are cooling, cut out 12 shapes from the pie crust, and arrange them on a parchment-lined baking sheet. Brush each with milk, and sprinkle generously with granulated sugar. Bake until deep golden brown, 10 to 15 minutes, rotating the baking sheet halfway through. Let cool completely.
• For the filling/topping: Beat the cream cheese and confectioners' sugar together in a medium bowl until smooth. Add 1 cup of the cream, and beat until soft peaks form. Add the remaining 1 cup cream, and beat until stiff peaks form. Transfer the mixture to the prepared pastry bag.
• To fill and top the cupcakes: Use a teaspoon or a melon baller to take a small scoop out of the top center of each cupcake (save these cupcake pieces). Squeeze some of the filling/topping into each hole, and top with one of the cupcake pieces. Pipe a swirl of the filling/topping on top of each cupcake. (The cupcakes can be refrigerated for up to 2 hours at this point if you prefer them chilled.) Gently push a pie crust cutout into the frosting of each cupcake, and serve.