Wednesday, November 10, 2010

Mini Pumpkin Pies

Pumpkin Pie Bites
2 refrigerated ready-to roll pie crusts
1 large canned pumpkin
Pumpkin-shaped cookie cutter (optional)
1/2 cup chocolate morsels
1 spice cake mix

Preheat oven to 350 degrees and spray mini muffin pan
Use cookie cutter (or the top of a bottle or small cup) to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Then make stems with the scraps. Press each stem over the edge and down the side of the dough before filling.
Apply egg whites from one egg to the top edges of each pie.
Mix canned pumpkin, spice cake mix and chocolate chips
Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.
Makes 24 pies. Keep refrigerated.