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Mini pumpkin pie spice bites

Oct-10-2017
Ashel Sandeep
60 minutes
Prep Time
30 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Mini pumpkin pie spice bites RECIPE

This recipe is a winner from every angle for its uniqueness, taste and beauty. I like cute small things. It's extremely delicious.This possibly is the best dessert from Ashelsbakingheaven. I have got plenty of rave reviews on this cute mini pumpkin spice bites from family, friends and even other wise. This is a complete homemade recipe from scratch. many would go meh thinking about the pumpkins. Trust me...You will love it. I bet you wouldn't stop with one, and not even 10. I have seen it in real. It's very yummy and I loved the buttery, flaky crust which is to die for.

Recipe Tags

  • Medium
  • Whisking
  • Blending
  • Baking
  • Dessert

Ingredients Serving: 6

  1. For the CRUST
  2. All-purpose flour 11/4 cup
  3. Castor sugar 1 tablespoon
  4. salt 1/2 teaspoon
  5. butter (cold and chopped) 1/2 cup
  6. Cold water 1/4 cup
  7. pumpkin PIE FILLING
  8. Brown sugar 1/4 cup
  9. White sugar 1/4 cup
  10. Butter, softened 4 tablespoon
  11. egg 1
  12. Heavy whipping cream 1/2 cup
  13. flour 1 tablespoon
  14. pumpkin pie spice 1 teaspoon
  15. Vanilla extract 1/2 teaspoon
  16. pumpkin spice Mix
  17. cinnamon powder 1 teaspoon
  18. nutmeg powder 1/4 teaspoon
  19. ginger powder 1/4 teaspoon
  20. cloves 1/8 teaspoon
  21. cinnamon COOL WHIP
  22. Heavy whipping cream 1 cup
  23. Homemade cinnamon powder 1 teaspoon

Instructions

  1. Pumpkin Spice Mix Preparation In a small bowl, mix together cinnamon powder, nutmeg powder, ginger powder and cloves.
  2. CINNAMON COOL WHIP Whip chilled heavy whipping cream on slow speed for 5 minutes. Slowly add cinnamon powder and give 3-4 times fold.
  3. Preheat oven to 170c.
  4. PIE CRUST . Take a bowl and whisk together flour, sugar and salt.
  5. Add in the butter and mix until you get a sand like a mixture.
  6. Add cold water and make a dough.
  7. Cling wrap and refrigerate for 2 hours.
  8. PIE FILLING . In a large bowl combine white sugar, brown sugar and butter until creamy.
  9. Mix in egg, heavy cream, flour and vanilla until creamy.
  10. Fold in pumpkin puree and pumpkin spice mix. The batter will be speckled. Please don’t worry.
  11. Take the dough out from the refrigerator and keep it outside for 15 minutes, knead well.
  12. Flour a work surface and pat dough out about 1/4 inch thick.
  13. Use a 2 inch round cookie cutter to cut out circles.
  14. Place the dough circles into pan ( I always use muffin cups)
  15. Press the perimeter of the pie dough so that they completely fill.
  16. Use your hand to shape it further. Remember not to make it too high.
  17. Scoop out the pie mixture and place it on pie crust.
  18. Level it and bake for 25 to 30 minutes or until the centre of the pie is set. Be careful not to over bake.
  19. Pie may be a little jiggly but not to worry it comes back to shape when it cools.
  20. Cool the pies on the counter and then top it with a cinnamon cool whip.

Reviews (1)  

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Astha Gulati
Oct-13-2017
Astha Gulati   Oct-13-2017

Nice innovation.

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