Tonight Noby had his first dinner date…
Ok maybe not, but how cute is that picture!!!! So tonight Niels and Rebecca invited us over for a dinner. Niels and Lana slaved all day, making two of the best lasagnas ever!!! We had such a great time hanging out and playing with the kids. We haven’t seen each other in a while so it was great to be able to catch up.
We were asked to bring a yummy dessert and I was more then happy to do so. I have been looking for an excuse to make a new recipe I found on the Bakerella website. A couple of weeks ago she posted a recipe for Pumpkin Pie Bites and ever since I saw them I have been dreaming about them!! No big surprise, but Bakerella’s looked ten thousand times better than mine did but damn mine sure did taste good! Maybe it was because Ichiro helped me!! haha
This is how they SHOULD look… (Photo taken from Bakerella’s website)
Pumpkin Pie Bites
2 refrigerated ready-to roll pie crusts
8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs (we only used 2)
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter
Optional
1/2 cup chocolate morsels
vegetable oil (we did not use)
re-sealable plastic bags
Preheat oven to 350 degrees.
Use cookie cutter 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.
Apply egg whites from one egg to the top edges of each pie. (I forgot this part)
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
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. (we actually got alot more then 24) Keep refrigerated.
To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.
Note: The cutter I used was 3 3/4 inches wide, but if you don’t have one, don’t worry. Just use a round cutter around that size or slightly smaller to cut circle shapes out of the dough. Then make stems with the scraps. Press each stem over the edge and down the side of the dough before filling.
Enjoy!
Like I said, they didn’t look like Bakerella’s but man were they good!!!
