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No-Fuss Pumpkin Pie Bites

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No-Fuss Pumpkin Pie Bites

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No-Fuss Pumpkin Pie Bites Recipe No-Fuss Pumpkin Pie Bites Recipe

Remember the plethora of “impossible” and “miracle” pies from your childhood? We’ve updated them with fresh new ingredients, plus made them bite-sized for sharing with family and friends.

At a glance

Prep
Bake
Total
Yield
12 large or 36 mini

Nutrition information

Ingredients

  • 1 cup King Arthur Unbleached Self-Rising Flour*
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 15-ounce can pumpkin purée
  • 3 tablespoons very soft butter
  • 3/4 cup evaporated milk or whole milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • *Or substitute gluten-free baking mix; see “tips,” below.

  • 4 ounces King Arthur Unbleached Self-Rising Flour*
  • 3 3/4 ounces sugar
  • 1/4 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 15 ounces pumpkin purée
  • 1 1/2 ounces very soft butter
  • 6 ounces evaporated milk or whole milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • *Or substitute gluten-free baking mix; see “tips,” below.

  • 113g King Arthur Unbleached Self-Rising Flour*
  • 106g sugar
  • 1/4 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 425g pumpkin purée
  • 43g very soft butter
  • 170g evaporated milk or whole milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • *Or substitute gluten-free baking mix; see “tips,” below.

Instructions

  1. Preheat the oven to 350°F. Lightly grease the wells of a muffin tin, and add sturdy paper liners. The recipe makes 12 full-sized muffins, or 36 mini muffins, so choose your preferred pan.
  2. Whisk the flour, sugar, salt, and pumpkin pie spice together in a medium-sized bowl until lump-free and aerated.
  3. Make a well in the center of the dry ingredients. Whisk the pumpkin purée, softened butter, evaporated milk, eggs, and vanilla together, then mix into the dry ingredients, stirring just until combined.
  4. Using a small spoon, pitcher, or piping bag, fill each well just over half full.
  5. Bake for 24 to 26 minutes for full-sized muffins, or 18 to 22 minutes for mini muffins, or until a toothpick inserted in the center comes out clean.
  6. Cool the bites completely in the pan. The centers will sink and the tops will look wrinkly. This is normal, and will be covered by your whipped topping of choice.
  7. To remove, run a flexible plastic spatula around the edge of each well to release the pie, then lift out gently. Chill for 2 to 4 hours or up to 2 days before serving.
  8. Store any leftovers well-covered in the fridge. We also recommend freezing these.

Nutrition Information

  • Serving Size83g (large)
  • Servings Per Batch12
Amount Per Serving:
  • Calories200
  • Calories from Fat110
  • Total Fat12g
  • Saturated Fat7g
  • Trans Fat0g
  • Cholesterol30mg
  • Sodium190mg
  • Total Carbohydrate22g
  • Dietary Fiber1g
  • Sugars11g
  • Protein2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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