Pumpkin Pie Bites
Servings Prep Time
12 1.5hours
Cook Time
25minutes
Servings Prep Time
12 1.5hours
Cook Time
25minutes
Ingredients
Pie Crust
Filling
Topping
Instructions
  1. Preheat oven to 400
  2. Prepare pie dough and chill for at least 30 minutes (can be done ahead of time).
  3. On a lightly floured surface, roll dough as you would for a pie – about 1/8 inch thick. Using a 3 inch (or 2.5 inch) round cutter (or a glass, soup can, etc.) cut 24 circles and place on a baking sheet lined with parchment paper. You will have to roll dough out a couple of times. Chill circles while you make filling.
  4. In a small saucepan, boil the milk. While the milk is coming to temperature, whisk eggs, pumpkin, sugars, cornstarch and all spices in a medium saucepan until smooth.
  5. When milk is boiling, remove from heat and using a small stream, pour about 1/4 cup of the hot milk into the egg mixture and continue to stir. This will temper the eggs and ensure that they do not cook when coming in contact with the hot liquid.
  6. Pour the remainder of the milk into the mixture and place over medium heat. Whisking constantly, bring the mixture to a boil. *This is the fun part, but be patient! After 2-3 minutes, the mixture will begin to boil and thicken. Once thick, remove from heat, stir in vanilla and transfer into a bowl.
  7. Cool the mixture to room temperature before filling pies.
  8. When the filling has reached room temperature, assemble the hand pies. Place about 2 tablespoons of filling in the center of a circle (or more – play around to see how much you can put without having them explode). Take another circle and place on top like a lid. Seal and edges and crimp with a fork. When all have been assembled, return to fridge to chill for 15 minutes (or the freezer if you want to go faster).
  9. Take chilled pies out of fridge and make a slit on the top of each with a sharp knife. This is important because it lets the steam out as they cook. Baste each pie with an egg wash (1 egg white whisked thoroughly with 1 T of water). The egg wash will help seal any delicate cracks in the dough. Sprinkle pies with turbinado sugar.
  10. Bake in a 400 degree oven for 25 minutes. I have been using my convection setting (so it’s 375 instead of 400) and the results are great. Watch carefully – each oven is different. Begin watching them around 20 minutes. The tops should be crisp and beginning to brown.
  11. Let cool completely and enjoy!