Whipped Pumpkin Pie Bites Food

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 WITH WHIPPED CREAM AND CINNAMON

Steps:

• For the crust: Combine the water and vinegar in a liquid measuring cup and stick it in the fridge (or even the freezer) to get really cold. In a large bowl or food processor, combine the flour, sugar and salt. Add the butter and either use your hands to toss it with the flour and pinch the butter into flat sheets or pulse in the food processor, incorporating the butter so that about three-quarters of the mixture is mealy. (It's ok if there are still some slightly larger bits of butter.) Drizzle in the cold water and vinegar and mix with your hands or continue to pulse in the food processor just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water, a few drops at a time, until it comes together. Turn it out onto a clean surface, divide the dough in two and pat into discs. One disc will be used for the pie; save the other disc for another use. Refrigerate for 30 minutes.
• Adjust a rack to the lower third of the oven (with a pizza stone if you have one) and preheat the oven to 425 degrees F. On a floured surface, roll out one of the discs to a circle just larger than 12 to 13 inches.
• Press the dough into a 9 1/2-inch pie plate, trim any excess off, leaving a 1/2-inch overhang, fold the edges under so they sit flush with the plate and crimp them with your fingers. Dock the pie crust using a fork. Freeze for 15 minutes. Place a piece of parchment paper over the crust and fill with dried beans or pie weights and bake, about 15 minutes. Remove the parchment and then bake until pale, 3 to 5 minutes. Reduce the temperature to 375 degrees F.
• For the filling: Combine the pumpkin, brown sugar, granulated sugar, maple syrup and salt in a heavy-bottomed pot and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer, stirring until glossy to caramelize the sugars, 10 to 15 minutes. Reduce the heat to medium-low and whisk in the cream and milk. Place the eggs in a heat safe bowl. Once the milk mixture is steamy, temper the eggs by adding a few ladles of the mixture, one at a time, to the eggs while whisking vigorously, then add them to the pumpkin mixture, whisking to combine until very smooth. Stir in the cinnamon, nutmeg and vanilla. Pour the mixture into the pie crust and bake until the edges are set but the center is still a little jiggly, 30 to 40 minutes. The internal temperature should be 175 degrees F. Let cool completely. Serve with fresh whipped cream and extra cinnamon.

WHIPPED PUMPKIN PIE BITES

Steps:

• Preheat oven to 450F. Lightly grease a 24-count mini muffin tin with non-stick cooking spray. Set aside.
• Unroll both pie crusts onto a flat surface. Using a round biscuit cutter or cookie cutter, cut 24 circles from dough.
• Place each circle into each muffin well and lightly press down and up sides to form a crust.
• Bake for 8-10 minutes, or until crusts are lightly browned. Remove from oven and cool completely. (See note below)
• In a medium bowl, beat the cream cheese and powdered sugar with an electric mixer or stand mixer with fitted paddle attachment until smooth and creamy.
• Mix in pumpkin and pumpkin pie spice until fully incorporated. Gently fold in whipped topping until combined.
• Spoon pumpkin mixture into cooled pie crusts. Top with whipped cream and a dusting of pumpkin pie spice, if desired.
• Refrigerate until ready to serve.

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 (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 WHIP

Steps:

• Beat pudding and milk until smooth.
• Blend in pumpkin and spice.
• Fold in the whipped topping.
• Spoon into dessert dishes.
• Chill.