I love Halloween.

I love Halloween.  Not for the reasons some people like it….freakish costumes, trick or treating, creepy crawly things, blah,blah, blah…

I love Halloween because it means that fall has arrived!   Though I absolutely ADORE summer, at some point in September of every year, I begin to mourn the end of summer but the onset of Fall helps me to get over the end of summertime.

I love all of the traditions Halloween brings with it…carving pumpkins, bonfires and s’mores, pumpkin farms and hay rides, caramel apples, haunted houses, decorations, Halloween cupcakes, pumpkin spice latte’s, pumpkin chocolate chip bread…everything pumpkin actually, fall colors, fall clothes…on and on…

Pumpkin Pie Bites

Pumpkin Pie Mini Bites via Bakerella

skull appetizer plate pb

skull appetizer plates – Pottery Barn

wall skeleton horchow

Wall Skeleton – Horchow

carrot nose jackolantern ms

Carrot nose jack-o-lantern – Martha Stewart

decal bats etsy

Decal Bats – Etsy

bat door knocker

Bat Door Knocker – Whitechapel Ltd.

glitter skull

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
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter

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.

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.

Pumpkin pie spice is a mixture of cinnamon, ginger, nutmeg and allspice.

glitter skull – Horchow

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