Quick And Easy Pumpkin Bites Food

PUMPKIN PIE CRESCENTS

Steps:

• Preheat the oven to 375F. Line a baking sheet with parchment paper.
• In a small bowl, mix together the pumpkin puree, sugar, egg and pumpkin pie spice.
• Unroll the crescent dough on the baking sheet, separating the triangles. Place about 1 Tablespoon of the pumpkin mixture on each triangle.
• Starting with the largest end of the dough, roll the crescent over the pumpkin mix, then slightly pinch the dough closed to keep the filling from leaking out. Continue rolling the dough into a crescent shape.
• Bake at 375F for about 10-12 minutes or until golden brown.
• For the glaze: Add a small amount of milk to the powdered sugar and stir. Continue adding small amounts of milk and stirring until the icing is a good consistency. If the icing is too thick, add more milk. If it's too thin, add more powdered sugar. Mix until smooth.
• Pour the icing into a plastic zip bag.
• After the pumpkin pie crescents have cooled for about 10 minutes. Cut off a small corner from the zip bag and drizzle the glaze over the crescents.
• Serve warm and enjoy!

QUICK AND EASY PUMPKIN BITES

Steps:

• 1. Mix all ingredients with mixer. Line mini muffin cups with cupcake papers. Fill each cup 3/4 full. Bake 15 minutes - 350 degrees.
• 2. When muffins are cooled. Open Pillsbury or Betty Crocker Cream Cheese can Icing and put in a zip top sandwich bag (cut small slit on corner of bag( or pastry bag ( with decorating tip) and decorate the pumpkin bites.

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 PACKED BITTY BITES

Steps:

• In a small bowl, mix the yeast with the water. Let sit for 10 minutes or until dissolved. In a microwave safe measuring cup, add milk and heat for 2 minutes until boiling in microwave. In a large bowl, add the white chocolate chips and milk. Stir until melted. Using a mixer with a bread hook (or you may mix by hand), add the butter, sugar, salt, vanilla, and pumpkin. Stir well. Check the temperature of the liquid, if it is more than 110 degrees F, let set and cool down until it reaches between 105 and 110 degrees F. Stir in the yeast and water mixture. Add in the egg and 3 3/4 cups flour, 1 cup at a time. On a clean countertop, add a little of the additional flour and knead the dough for 3 minutes. Continue to knead and add in the pecans as you knead the dough. Continue to knead until smooth and elastic. Dough will be slightly sticky. Let rise in a warm spot for 1 1/2 to 2 hours.
• Preheat the oven to 350 degrees F.
• Using a tablespoon, scoop out the dough and shape into little round balls. Put on a greased or parchment lined baking sheet. Let rise for at least 1 hour but no more than 1 1/2 hours. Bake for 10 minutes or until lightly brown on the bottom. Take out of the oven and let cool.
• To make the Filling: In a small bowl mix together the pudding, pumpkin, and cinnamon. Fill a pastry bag with a star shaped tip and add the pudding mix. Using a sharp knife, cut a small 3 sided-hinged square on the bottom of each bun. Insert the pastry bag and squirt in just enough filling to add a surprise when bitten. Close the hinge.
• To make the Glaze: In a small bowl add all the glaze ingredients with just enough milk to make a thin paste. Mix with a spoon. Put into the microwave for 10 seconds to make it more of a glaze consistency. Drizzle some of the glaze back and forth on top of the bitty buns.