These Mini Pumpkin Pie Bites are quick and easy with the help of pre-made dough and come together with only 6 ingredients. By utilizing crescent rolls you do not have to blind bake this dough either!
Besides the simple ingredients all you need are basic baking tools. A bowl, whisk, mini muffin pan, knife, rolling pin and a piece of parchment paper (optional but helps with the dough sticking).
Unroll the dough from the can and fit it to be one giant rectangle. Pinch the seams together and roll out to stretch slightly and smooth the seams. It will not be perfect and that is ok!
Next cut the dough into 24 squares. Then fit the dough into a greased muffin tin. It is ok if it is not perfect you can see mine is not.
Finally fill with a heaping teaspoon of the pumpkin mixture and bake for 18-20 minutes.
Let cool and serve at room temperature or option to chill. Serve plain or with powdered sugar or whip cream.
Mini Pumpkin Pie Bites
Recipe Adapted from Taste and Tell Yield: 24 Mini Bites- 1/2 cup pumpkin puree
- 2 tbsp milk
- 1 egg
- 3 tbsp brown sugar (regular can be used)
- 1/2 tsp pumpkin pie spice
- 1 can (8oz) crescent rolls (Pillsbury or Immaculate Kitchen
Ingredients:
- Preheat the oven to 350°F.
- Combine the pumpkin puree, milk, brown sugar, egg and pumpkin pie spice in a medium bowl and whisk until throughly combined.
- Unroll the can of the crescent rolls into a rectangle. Pinch the seams together and roll lightly to stretch it out and bring seams together. Using a knife cut the rectangle into 24 squares (mine were not all perfectly the same size). Press each of the squares into a lightly greased mini muffin tin.
- Fill each of the cups with 1 heaping teaspoon of the pumpkin mixture.
- Transfer to the oven and bake until the cups are golden brown and the filling is set, about 18-20 minutes. Let cool for 10 minutes.
- Option to serve with powered sugar or whipped cream.
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