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- 1 cup canned pumpkin puree - 1/3 cup brown sugar, packed - 1/4 cup granulated sugar - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/8 teaspoon salt - 1 large egg, lightly beaten - 1 package pre-made phyllo pastry cups (15 count) - Whipped cream, for topping - Optional: Crushed graham crackers, for garnish To make easy pumpkin pie bites, you need a few simple ingredients. The star of this treat is canned pumpkin puree. It gives the bites their sweet and smooth texture. You will also need brown sugar and granulated sugar. These add sweetness and depth. Next, gather your spices: ground cinnamon, nutmeg, ginger, and salt. These spices bring warmth and flavor. A single large egg helps bind everything together. Lastly, you need phyllo pastry cups. These cups are light and flaky. They hold the pumpkin filling perfectly. Don't forget the whipped cream for topping! You can also add crushed graham crackers for a fun crunch. These ingredients come together to create a delightful treat. Each bite packs in rich flavors and textures. Plus, they are easy to find in any grocery store. Enjoy the fun of making these bites with simple steps! Start by preheating your oven to 350°F (175°C). This temperature helps the pumpkin filling cook evenly. Place the oven rack in the center. This position ensures that heat spreads well, giving your bites a nice bake. In a mixing bowl, add the canned pumpkin puree, packed brown sugar, granulated sugar, ground cinnamon, ground nutmeg, ground ginger, salt, and the lightly beaten egg. Use a whisk to mix these ingredients together. Whisk until the mixture is smooth and well combined. A smooth texture makes each bite creamy and delicious. Take the phyllo pastry cups and arrange them on a baking sheet. Make sure to space them evenly apart. This spacing allows air to flow around each cup while baking. Next, carefully spoon the pumpkin filling into each phyllo cup. Fill them about three-quarters full. This gives the filling space to rise without overflowing. Place the baking sheet in the preheated oven. Bake the mini pumpkin pie bites for 15 to 18 minutes. Look for the filling to set and the edges of the phyllo cups to turn golden brown. These visual cues tell you they are ready. Once baked, take the mini pumpkin pie bites out of the oven. Let them cool on the baking sheet for about 3-5 minutes. This cooling time helps them firm up a bit. Just before serving, add a generous dollop of whipped cream on top of each bite. For an extra touch, sprinkle crushed graham crackers over the whipped cream. These little details make your treats shine! To avoid overflow when filling phyllo cups, fill them three-quarters full. This gives the filling space to rise without spilling over. Use a small spoon for easy control while filling. For a crispy pastry texture, bake the phyllo cups until golden brown. This usually takes about 15 to 18 minutes at 350°F. Keep an eye on them to prevent burning. Arrange your mini pumpkin pie bites on a pretty platter. This adds charm to your dessert table. Place them in a circle or a fun pattern for visual appeal. Using garnishes can elevate your bites. A dollop of whipped cream on top adds creaminess. Crushed graham crackers sprinkled on the whipped cream give a nice crunch and a pop of color. You can add more spices for depth. Try a pinch of cloves or allspice for extra warmth. A splash of vanilla extract can also boost the flavor. For toppings, consider caramel drizzle or chopped nuts. These can add delightful textures and tastes to your bites. You can also use chocolate chips for a sweet surprise in each bite. {{image_4}} You can switch up the crust for these pumpkin pie bites. Instead of using phyllo cups, try other pre-made pastry options. Puff pastry is a great choice. It adds a flaky texture. For gluten-free options, look for gluten-free pastry shells. They work well and taste great. Want to spice things up? You can add chocolate or caramel to the filling. A little melted chocolate drizzled on top makes it fun. If you like nuts, try adding crushed walnuts or pecans. They add a nice crunch. You can also mix in fruits like raisins or dried cranberries for a sweet twist. These bites fit right in for any holiday. For Thanksgiving, add extra spices like cloves or allspice. This makes them warm and cozy. For Halloween, you could even use orange food coloring to make them festive. Adding a sprinkle of cinnamon on top gives a nice touch for the season. To keep your mini pumpkin pie bites fresh, place them in a cool spot. Use an airtight container. This helps maintain their crunchy texture. Refrigerate the bites if you plan to eat them later. They stay good for about three days in the fridge. You can freeze mini pumpkin pie bites if you have leftovers. Just let them cool completely. Then, place them in a freezer-safe container. Use parchment paper between layers to avoid sticking. When you're ready to eat them, thaw in the fridge. Reheat in the oven at 350°F for about 10 minutes. This keeps them crispy and tasty. Mini pumpkin pie bites last up to three days in the fridge. In the freezer, they can last up to two months. Always check for signs of spoilage before eating. Look for mold or an off smell. If they seem dry or hard, it’s best to toss them. Yes, you can prepare these bites ahead of time. Make the filling and store it in the fridge for up to two days. Just remember to fill the phyllo cups right before baking. This keeps the cups crispy. You can also bake the bites and store them in an airtight container. They stay fresh for up to three days in the fridge. Reheat them gently in the oven before serving. Absolutely! If you don't have brown sugar, you can use more granulated sugar. For a dairy-free option, swap the whipped cream with coconut cream. You can replace the spices with a pumpkin spice blend if you have it. If you can't find phyllo cups, mini tart shells work too. They will hold the filling well. Look for a golden brown color on the edges of the phyllo cups. The filling should be set and not jiggle when you shake the pan gently. A toothpick inserted into the filling should come out clean. This means the bites are ready to enjoy! Yes, you can use homemade pumpkin puree. It has a fresh taste, but it may be more watery. Drain any excess liquid before mixing it with the other ingredients. This helps keep the filling thick. Canned pumpkin puree is easier and more consistent, but both work well. These pumpkin pie bites pair well with many dishes. Serve them with a warm cup of cider or coffee. They also go great with a scoop of vanilla ice cream. For a festive touch, add a cheese platter with sharp cheddar. This mix of sweet and savory will impress your guests! In this article, we covered how to make delicious mini pumpkin pie bites. We talked about essential ingredients, step-by-step instructions, and expert tips. You learned about storage and variations to suit your taste. Mini pumpkin pie bites are perfect for any occasion. They are easy to make and fun to share. Enjoy the process, and don’t be afraid to experiment with flavors. You’re sure to impress your friends and family with your tasty creations!

Easy Pumpkin Pie Bites

Looking for the perfect fall treat? Try these delightful Mini Pumpkin Pie Bites that are sure to impress! With easy-to-follow steps and simple ingredients, you can whip up 15 delicious bites in just 30 minutes. The creamy pumpkin filling paired with crispy phyllo pastry is a match made in heaven. Don't forget to top them with whipped cream and a sprinkle of graham crackers for a festive touch. Click through to discover the full recipe and bring autumn vibes to your table!
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Ingredients
  

1 cup canned pumpkin puree

1/3 cup brown sugar, packed

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/8 teaspoon salt

1 large egg, lightly beaten

1 package pre-made phyllo pastry cups (15 count)

Whipped cream, for topping

Optional: Crushed graham crackers, for garnish

Instructions
 

Preheat your oven to 350°F (175°C), ensuring the rack is positioned in the center.

    In a mixing bowl, combine the canned pumpkin puree, packed brown sugar, granulated sugar, ground cinnamon, ground nutmeg, ground ginger, salt, and lightly beaten egg. Whisk together until the mixture is smooth and fully integrated.

      Place the phyllo pastry cups on a baking sheet, spaced evenly apart to allow for air circulation during baking.

        Carefully spoon the creamy pumpkin mixture into each phyllo cup, filling them approximately three-quarters full to allow room for rising.

          Bake the filled phyllo cups in the preheated oven for 15 to 18 minutes. The pumpkin filling should be set, and the edges of the phyllo cups will turn a beautiful golden brown.

            Once baked, remove the mini pumpkin pie bites from the oven and allow them to cool on the baking sheet for about 3-5 minutes.

              Just before serving, top each mini pumpkin pie bite with a generous dollop of whipped cream. For a delightful finishing touch, sprinkle a little crushed graham crackers over the whipped cream.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 15 bites

                  - Presentation Tips: Arrange the mini pumpkin pie bites skillfully on a decorative platter. For an elegant touch, dust the serving area with a light sprinkle of cinnamon around the bites, enhancing the fall flavors visually.