Good Afternoon Friends,
It happened. I wasn’t sure when it was going to happen. But it did. I got bitten by the BAKING BUG! (Hehe!) Yes, I knew that just as the weather began to cool, I would be wanting to bake. Pumpkin everything would take over and I would get swept away of a wave of Pinterest recipes and cinnamon. So, my family giggled when I dropped a giant can of pumpkin in the grocery cart the other day. “Oooo!! Whatcha making, Mama?” my little one asked me. I winked at her. “It’s for my blog-iversary” I informed her and left it at that. I love to leave a little suspense.
These pumpkin bites (courtesy of Tasty) are super simple to make. If you love Pumpkin Pie as much as I do (hence why Daddy C calls me Punkin ❤ ) then you are going to love these petite pies. With pre-made pie crust they are a breeze to whip up and pull together. Now, for the next several days, I can enjoy a taste of pumpkin pie during our evening tea time. Now I’ll hush and let you enjoy just how awesome and simple this Little Space recipe is. I hope it makes you feel small and smile big.
Pumpkin Pie Bites
15 oz pumpkin puree, 1 can
12 oz evaporated milk, 1 can
¾ cup sugar
1 teaspoon cinnamon, extra for taste
¼ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon salt
- 2 eggs
- 2 pie crusts, refrigerated
- whipped cream
- ice cream
Step 1: In a large mixing bowl, combine the pumpkin puree, sugar, cinnamon, clove, ginger, salt, and eggs.
Step 2: Pour in the evaporated milk and mix well until combined thoroughly.
Step 3: Using a drinking glass or biscuit cutter, cut out tiny pie portions and place into a 12 count muffin tin or tiny tart pans.
Step 4: Preheat the oven to 350 degrees (F)/ 177 C)/ Gas Mark 4. Ladle in the pumpkin pie mixture into each cup.
Step 5: Bake for 30 minutes in a pre-heated oven. Let cool and enjoy! (Note: Just like pumpkin pie they taste wonderful when chilled and served with whipped cream).