I love finger food. I guess I’m just too lazy to use a fork or something, I dunno. I just think finger food is way more fun. So finding a way to eat pumpkin pie with my fingers is just cooler than the flip side of my pillow.
2 refrigerated ready-to roll pie crusts
1 egg white
8 oz. cream cheese, softened
1/2 cup sugar
1 cup canned pumpkin
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
1/2 cup chocolate morsels
vegetable oil (I used coconut oil)
re-sealable plastic bags or frosting bag
1. Preheat oven to 350 degrees. Roll out pie crust onto lightly floured board and thin it out just a bit with a rolling pin. Cut circles with a biscuit cutter. Easing the fullness in as you go, gently press the circles into the cups of a mini muffin pan. With the scraps on the board, cut little stems and adhere them to the crust in the cups with a tiny bit of water. Brush the tops of the crusts with beaten egg white.
2. Mix cream cheese, sugar, canned pumpkin, 2 eggs, vanilla, and pumpkin pie spice together until well combined. Spoon one tablespoon of this mixture into each of the crusts. (Pumpkin filling should be level with the top of the crust, more or less.)
3. Bake for 15-18 minutes. Remove pie bites from muffin pan and place on cooking rack to allow to cool completely.
4. Melt chocolate (semi or milk, doesn’t matter) in a microwave-safe bowl until melted (30 seconds at a time). Stir until smooth, adding enough vegetable oil to get it to piping consistency. Pour this into a sturdy ziploc bag (or a frosting bag), close, and snip the corner just enough to make a small opening. Decorate the pie bites with a drizzle or with a jack-o-lantern face.
Makes about 2 dozen pie bites