Mini Pumpkin Pie Bites

I don't know what the weather is like where you are, but here in San Diego it's been very Fall-ish; overcast, cool & breezey, feels like Pumpkin Pie weather!   

I love the bite-sized factor of these mini pie bites, and being able to eat more than one!  I follow the recipe from the can of Libby's 100% PURE PUMPKIN {not pie mix, just pureed pumpkin} to the T. 

 

 Make your dough, because you'll need to chill it.  {I love to use a standard Pate Brisee.. my favorite is in Martha's American Food by Martha Stewart} Then, take out the dough, mix the pumpkin pie filling, and with a circle cutter or ruffle/wavy round cutter and push it into the mini muffin tins, then pour in your filling.  Bake.  Cool.  Eat.. Repeat.

 Perfect for all occasions, and available year round thanks to canned pumpkin!

 Ahem, did you notice the flaky crust?  It's homemade.. the best way to go. 

Tips:  You can add spice to your crust, maybe some minced crystallized ginger to the top before serving..

{These didn't last long enough to share.. so make some more!}

My mom has been using Libby's Recipe for pumpkin pie my whole life, and it's my go-to.. I add a little more spice and a little less sugar.. but here is the Original Recipe for Libby's Famous Pumpkin Pie. 


-Becky Charms