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Pumpkin Pie Bites Crust Question

suz's picture

I came upon the following recipe today and thought it would make a nice Thanksgiving dessert.  I would like to change the crust to my 'easy' T&T cream cheese dough.  Cream cheese, butter and flour.  Anyone see a reason not to?  btw the baking time would be the same.


Pumpkin Pie Bites
Adapted from Bakerella’s Pumpkin Pie Bites


1 8oz package cream cheese, softened to room temperature
1 cup pumpkin puree
1/2 cup sugar
2 eggs
1 tsp vanilla
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
2 pre-made, ready to roll pie crusts


Directions:


- Preheat oven to 350 degrees. Grease and flour (or use nonstick cooking spray) a mini-muffin pan. Set aside.
- On a lightly floured surface, carefully roll the pie crust with a floured rolling pin.
- Using a round cookie or biscuit cutter (approximately 2 1/2 – 3 inches diamater) cut at least 12 rounds out of each pie crust.
- Carefully press each round into the mini-muffin pans. Use your fingers to round the ends into a pie crust.
- Once all the muffin tins are filled with pie crusts, place the entire tray in the freezer while preparing the filling.
- Using an electric mixer, beat the cream cheese until smooth. Add pumpkin and beat to combine.
- Add sugar and beat to combine. Add eggs one at a time, beating each until combined.
- Stir in vanilla and spices.
- Remove prepared muffin tin from the freezer. Fill each mini-pie crust with filling almost up to the top.
- Bake for 15-20 minutes or until golden around the edges. Remove to a wire rack. Let cool. Serve warm or at room temperature.


Makes 24-36 mini pie bites

Gretchen's picture

(post #65255, reply #1 of 11)

Should be fine. That is a foolproof crust.

Gretchen

Gretchen
suz's picture

(post #65255, reply #2 of 11)

Thanks Gretchen, I needed confirmation.

Gretchen's picture

(post #65255, reply #3 of 11)

Well, as I am wont to say, that advice may be worth exactly what you paid for it!!  LOL

Gretchen

Gretchen
suz's picture

(post #65255, reply #4 of 11)

LOL, hopefully a 'baker' will come along and confirm 'our' thoughts.

SuB's picture

(post #65255, reply #5 of 11)

Agree with Gretchen.  Should work great, and possibly easier.


Cheers, Sue B.


The older I get, the better I was.

Cheers, Sue B.

The older I get, the better I was.

suz's picture

(post #65255, reply #6 of 11)

Glad to hear it.  I also like the taste of this crust.

suz's picture

(post #65255, reply #7 of 11)

Thanks.  I'm glad as I like the crust not only it's ease but for it's taste.

thecooktoo's picture

(post #65255, reply #8 of 11)

Should not be a problem, would seem to me that they are interchangeable.


Jim

suz's picture

(post #65255, reply #9 of 11)

Thanks for your input it's appreciated.

Pumpkie's picture

(post #65255, reply #10 of 11)

This looks wonderful and easy. You wouldn't be able to get much in the mini muffin tins has anyone made them in just a regular cupcake pan?

suz's picture

(post #65255, reply #11 of 11)

This is on my list to consider for Thanksgiving.  Your point about the mini muffin tins is quite valid.  I'm going to look at it again.