Frozen Pumpkin Pie Bites with Crust

As the leaves begin to change and the air turns crisp, the scent of pumpkin spice fills the air, signaling the arrival of fall. This season is synonymous with cozy gatherings, festive celebrations, and, of course, an array of pumpkin-flavored treats. From lattes to pastries, pumpkin is a flavor that evokes warmth and nostalgia. Among the many delicious options, Mini Pumpkin Pie Bliss Bites stand out as a delightful twist on the classic pumpkin pie. These bite-sized wonders capture the essence of traditional pumpkin pie while adding a modern flair that makes them perfect for any occasion.

Embrace the flavors of fall with Mini Pumpkin Pie Bliss Bites, a delightful twist on the classic pumpkin pie. These charming, bite-sized treats combine a flaky crust with a creamy pumpkin filling infused with warm spices, making them perfect for gatherings or cozy evenings at home. Easy to prepare and serve, each mini pie offers a delightful experience without the commitment of a full slice. Discover how to create these sweet morsels and add a touch of seasonal joy to your table.

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Ingredients

1 cup all-purpose flour

1/4 teaspoon salt

1/3 cup unsalted butter, softened

2 tablespoons sugar

1 large egg yolk

2 tablespoons ice water

1 cup canned pumpkin puree

1/2 cup sweetened condensed milk

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon vanilla extract

Whipped cream (for serving, optional)

Instructions

Make the Crust:

In a mixing bowl, whisk together flour and salt. Add softened butter and sugar, and mix until crumbly. Stir in the egg yolk and ice water, mixing until a dough forms. If the dough is too sticky, sprinkle in extra flour as needed.

Chill the Dough:

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.

Prepare the Filling:

In a separate bowl, combine pumpkin puree, sweetened condensed milk, cinnamon, nutmeg, ginger, and vanilla extract. Mix until well combined and smooth.

Preheat the Oven:

Preheat your oven to 350°F (175°C).

Roll Out the Crust:

On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter (about 3 inches in diameter) to cut out circles.

Create Pie Bites:

Grease a mini muffin tin. Gently press each dough circle into the bottom and sides of the muffin cups. Trim any excess dough.

Fill with Pumpkin Mixture:

Spoon the pumpkin filling evenly into each pie crust, filling them about 3/4 full.

Bake:

Bake in the preheated oven for 15-20 minutes, or until the filling is set and the crust is lightly golden.

Cool and Freeze:

Remove the mini pies from the oven and allow them to cool in the tin for 10 minutes. Carefully transfer them to a wire rack to cool completely. Once cooled, arrange them on a baking sheet and place them in the freezer for about 1 hour until firm.

Serve:

You can serve them straight from the freezer or allow them to thaw for 5-10 minutes before serving. Top with whipped cream if desired.

Prep Time, Total Time, Servings: 20 minutes | 1 hour | 24 bites