pumpkin pie bites

there are two things i love beyond reason: 1. all things miniature, and 2. pumpkin pie. so much so that thanksgiving is my hands-down favorite holiday (the stuffing pushes christmas off the table) and that my wonderful mother bakes me my very own pumpkin pie each year so i can eat it with a fork straight out of the pan. a little excessive? maybe. don't judge me. but now that the holiday season has passed, it doesn't mean i crave it any less. these bite size pumpkin pies are perfect for any day! i love you can just pop one into your mouth. although i'm sure you won't stop at just one...

2 refrigerated ready-to roll pie crusts

8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter

Optional
1/2 cup chocolate morsels
vegetable oil
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. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.
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. Keep refrigerated. You can decorate with chocolate drizzled on top for fun! Or make little chocolate hearts or faces on top if you want to risk being cheesy but cute.

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